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FONDUE ~ BEER AND CHEESE Recipe

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This recipe for FONDUE ~ BEER AND CHEESE is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FONDUE:
2 1/2 c. sharp cheddar, shredded
4 - 6 oz. Gruyere, shredded
1 T. flour, heaping
1 c. German lager beer
2 T. spicy brown mustard

few drops hot sauce
few drops Worcestershire sauce

DIPPERS:
1 1/2 lbs. Bratwurst, cooked and cut into 1" pieces
1 head cauliflower, separated intro florets
1 jar Gherkin pickles, drained

hot soft pretzels or pretzel sticks
Directions:
Directions:
Combine cheeses in bowl with flour and set aside. Pour beer into a saucepan and simmer over medium heat. Once simmering, add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure 8 pattern with a wooden spoon until smooth.

When cheese has been fully incorporated, stir in mustard, hot sauce and Worcestershire. Transfer to warm fondue pot.

In saucepan, bring 2" salted water to a boil. Blanch cauliflower florets for 2 -3 minutes. Drain and arrange around fondue pot. In the same pan, cook sliced bratwurst until liquid has evaporated. Add 1 T. butter and fry pieces for crisp casings. Remove and pile around fondue with other dipping selections.

 

 

 

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