Beer Fondue

Name: Beer Fondue
Ingredients: 1-1/2 cups fresh cauliflowerets; 2 cups fresh broccoli florets; 2 cups shredded cheddar cheese; 1 cup shredded Swiss cheese; 1 cup shredded Gruyere or additional Swiss cheese; 1 tablespoon all-purpose flour; 1-1/2 cups Irish or nonalcoholic beer; 2 teaspoons lemon juice; 2 tablespoons Dijon mustard; 1 French bread baguette (10-1/2 ounces), cubed

10 ingredients

4 steps

Ingredients

1-1/2 cups fresh cauliflowerets
2 cups fresh broccoli florets
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded Gruyere or additional Swiss cheese
1 tablespoon all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 teaspoons lemon juice
2 tablespoons Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed

Directions

1

In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
2

In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan.
3

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
4

Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.