Aged Cheddar and Pilsner Fondue
PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
6
Ingredients
1 pound
aged cheddar cheese, shredded (the older the cheese, the better!)
1 tablespoon
cornstarch, slightly rounded
1 pinch
chili powder
1 pinch
paprika
1 pinch
cayenne
1 1/2 teaspoons
mustard powder
2 tablespoons
butter
2
cloves of garlic, peeled and minced
1
medium shallot, minced (or a small onion)
1 cup
pilsner or favorite ale
2 teaspoons
Worcestershire sauce (or to taste)
1 pinch
Kosher salt and fresh ground pepper, to taste
2
apples, sliced into wedges
1 teaspoon
lemon juice
3
spicy sausage links
1
loaf of day old sourdough, cut into cubes
1
bunch of asparagus
1
bunch of broccoli
1 pound
potatoes
1
head of cauliflower
4 to 5
shallots
Ingredients
- Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.
- Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.
- Add the pilsner and Worcestershire sauce. Heat until simmering.
- Add the cheese, a little at a time until it's all melted and stir to combine.
- Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions.
Aged Cheddar and Pilsner Fondue
- To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.
- Bake or grill your sausage until cooked through, then slice into rounds.
- Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through but not too soft.
- Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.
Dipping Suggestions
