Cheese and Beer Fondue
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1 cup (250 mL) Havarti cheese, riped
- 1 cup (250 mL) Le Cantonnier du Village de Warwick cheese, riped
- 1 cup (250 mL) Cheddar cheese*, riped
- 4 tsp. (20 mL) cornstarch*
- 3/4 cup (180 mL) pale ale type beer
- Pepper to taste
- 3 Tbsp. (45 mL) chili sauce
- 1/3 cup (75 mL) sliced black olives*
- 2 to 3 Irresistibles bread baguettes
Preparation
In a bowl, mix cheeses and cornstarch.
Pour beer, kirsch and lemon juice into a fondue pot and bring almost to the boil over a medium heat on the stove, then reduce heat to very low.
Add cheeses gradually by the handful, stirring until melted. Keep heat low, taking care not to boil mixture, as fondue does not react well to high temperatures.
Stir mixture in a figure eight motion with a wooden spoon until smooth and creamy. Blend in pepper to taste, chili sauce and olive slices. Place pot on its burner.
Spear baguette and chicken cubes with forks, dip in fondue and enjoy!
Suggestion
Try this recipe with Canadian Cheddar or Colby.For a quick variation, add 1/2 cup (125 mL) of minced Spanish onion to hot fondue.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Cheese Fondue
- Pale Ale Type Beer Cheese Fondue
- Cheese Fondue Flavoured with Juice and Milk Cocktail
- Chinese Fondue
- Fruit Fondue
- Four-Cheese Fondue
- Beer Chicken
- Cheese and Beer Fondue
- Olive and Sheep Cheese-stuffed Sardines with Fig and Sausage-stuffed Bella Tomatoes and Beer Caramel
- Fondue Bourguignon
Pale Ale Type Beer Cheese Fondue
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