Recipe by MARNIKINS
"Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread."
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shredded sharp Cheddar cheese
shredded Swiss cheese
ground black pepper
1 (12 fluid ounce) can or bottle
hot pepper sauce (such as Tabasco®)
This was wonderful! The beer smelled awful when first beginning to heat it but once the cheese was added it became super fragrant. We had to stir it, continuously, for almost 10 more minutes than we were supposed to because the cheese was not thickening like we wanted it. Served with cauliflower and french bread.
this may have been a case of too many cooks causing trouble, but this recipe really didn't work for us. We tried it with cheddar/jack cheese, and that may have been the issue, but the cheese never melted all the way. It ended up really gloppy, and no combination of more cheese, more beer, more heat, less heat, more stirring...ad nauseum would fix it. Never had this trouble before! It still tasted ok, but gloppy is not the texture we were going for. however, I'm sure this was a case of 'user error' rather than fault of the recipe. Just wish I could figure out where we went wrong.
I boiled a can of bud select, let it simmer till the foam was going away, then switched heat to low and added a bunch of shredded cheddar and gruyere. Man gruyere is expensive, but the processed gruyere doesn't work, you have to get the real deal. I added the 2T flour, a little salt, pepper, garlic powder, and tiny bit of worcestershire. I did this kinda ghetto because I dont have a fondue pot, I just transferred the fondue to a slow cooker set to warm mode :) It worked:) Served with chopped breads and sausage.
I just added minced garlic to the pot, but otherwise made this as instructed. It was a hit with the crowd of visitors! We will make this again and again. Thanks for a great and easy recipe!
Delicious! And no problems at all :)
This is excellent! You just have to keep at the stirring with a whisk and don't give up. It looked horrible for me but then it was all incorporated and creamy in the end. Great with blanched broccoli, cauliflower, asparagus, apples and pears.
FINALLY! A recipe that doesn't clump up and yet has a good swiss taste. We used Cache brand extra sharp cheese and some expensive swiss. We have been doing fondue every Christmas Eve for 19 years and never gave up on finding a recipe! We used Coors Light and 1 -2 teaspoons of tabasco sauce and dipped bread, granny smith apples and cheese tortellini.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cheese Fondue
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 208
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