German Cheddar and Beer Fondue
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- For Serving:
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
Recipe courtesy Rachael Ray
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse