Cheese Fondue With Beer And Bourbon
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
White Wine (dry, divided)3 tbsps
Cornstarch2 tbsps
Bourbon1 tsp
Baking Soda1 tbsp
Lemon Juice (fresh)Directions:
1
Rub inside of a large saucepan with cut sides of garlic
2
Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat
3
Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan
4
Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more)
5
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt
6
Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping
7
Rub inside of a large saucepan with cut sides of garlic
8
Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat
9
Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan
10
Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more)
11
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt
12
Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping