Wednesday, February 1, 2012

Cheddar and Beer Fondue

If you’d still like to make a fondue but would prefer to cut costs - and Honey, who wouldn’t? - try this budget recipe!
Cheddar and Beer Fondue:
½ c. butter or margarine
½ c. flour
½ tsp. dry mustard
2 - 12 oz. (1 - 355 mL) bottles or cans of beer
2 tsp. Worcestershire sauce
1-½ lb. grated cheddar (about 6 c.) 
2 Italian or French-style baguettes, cut into 1-in. cubes
Melt butter in a medium saucepan over medium heat, blending in flour and mustard. Gradually stir in beer and Worcestershire sauce, continuing to cook until mixture comes to a boil. Reduce heat, stirring until smooth and thickened. Add cheese by handfuls, stirring between additions until cheese melts and mixture is smooth. Transfer to cheese fondue dish over lit flame, just so mixture bubbles. Serve by dipping and twirling cubed baguettes into hot cheese with long-stemmed fondue forks. Serves 6-to-8.

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