Fondue or Fon-don’t? {cheese fondue}

*This title comes courtesy of sous-chef Lauren

I’m not big on going out to celebrate New Year’s Eve, I much prefer a night at home.  But that doesn’t mean I can’t celebrate.

My husband and I just got a fondue pot and needed to break it in.  With my friend/sous chef Lauren by my side, we scoured the internet to find a recipe similar to the Melting Pot’s classic cheese fondue.  Fondue may seem like a bit of a throw-back to some of you, but there’s no denying that a sauce composed, in large part, of a glass of beer and melted cheese is a winner.

After a trip to the grocery store, some cheese-shredding, and an unwrapped fondue pot, my husband posed a question.  “Don’t you need some kind of heat or something to cook the fondue?”

Defeated.

Sort of.

Turns out, the fondue pot was not going to be christened in the year 2009.


But a makeshift double-boiler ensured we still had our fun.

We did a little last-minute tweaking to this RecipeZaar recipe.  There were 3 of us and we  still have some serious cheese sauce left over in the glass of milk refrigerator.  So though the recipe says it serves 4, I’d say this would feed a crowd of 6.

Here’s what you’ll need to bring the Melting Pot to your table:

  • 12 oz. beer (we used Sam Adams)
  • 8 oz. Swiss cheese (we used Gruyere), grated
  • 4 oz. Cheddar cheese (only extra-sharp, white for me), grated
  • ¼ C flour
  • 1 T Worcestershire sauce
  • 2 garlic cloves, minced
  • ¼ t mustard powder
  • ¼ t pepper

Mix the cheeses with the flour to coat.

Heat the beer in the fondue pot till steaming.

Add Worcestershire, garlic, mustard and pepper and mix well.

Stir in the cheeses until they are melted.

It took a little time and a little stirring for our sauce to thicken, and we ended up adding another 1 or 2 oz. of Cheddar in the process.

If you are currently asking yourself what you could dip in this sauce, turn that question around.  What wouldn’t taste ten times better when dunked in a hot bath of cheese?  We used celery, Granny Smith apples, French bread, mushroom ravioli and potatoes.  The possibilities are endless.

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