Cheese And Beer Fondue
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizers | 6 | Servings |
INGREDIENTS
| 3 | c | Shredded cheddar cheese |
| 2 | T | All-purpose flour |
| 1 | Clove garlic, halved | |
| 1 | c | Beer |
| 1/4 | c | Water |
| 1/4 | c | Mayonnaise |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Dry mustard |
| 1/2 | t | Prepared horseradish |
| 2 | T | Snipped chives, optional |
| French bread, cut bite size | ||
| Warm boiled potatoes, cut | ||
| up |
INSTRUCTIONS
In a mixing bowl, combine the cheese and flour; toss to coat. Rub the bottom and sides of a heavy saucepan with the cut side of garlic; discard garlic. In the saucepan, over low heat, combine beer and water until just warm. Gradually add small amounts of the cheese mixture, stirring constantly, until cheese is melted. Make sure each addition of cheese is melted before adding more. Stir in the mayonnaise, Worcestershire, dry mustard and horseradish. Cook and stir the mixture until heated through. Transfer to a fondue pot and place over fondue burner. Garnish with chives if desired. Spear the bread cubes or potatoes with fondue forks, swirling to coat. If the fondue thickens while standing, slowly add additional warmed beer. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden" <cranew@foothill.net> on Oct 22, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 222
Total Fat: 25.3g
Cholesterol: 71.8mg
Sodium: 500.3mg
Potassium: 350.5mg
Carbohydrates: 17.7g
Fiber: 1.5g
Sugar: 1.6g
Protein: 18.3g