Cheese Fondue With Beer & Bourbon
Cheese Fondue With Beer & Bourbon
Kitchen Science
4
5 minutes
10 minutes
1120
If cooking with beer and bourbon sounds like a good time, then this Cheese Fondue With Beer & Bourbon recipe is for you. Babybel cheese is the key to a smooth, separating-free fondue, and its mild flavor lets the Gruyère shine.
A little cooking with beer and bourbon kicks up the flavor of this classic dish, making it a perfect party pleaser. So give this dish a shot—your taste buds will thank you. Cheers!
Ingredients
- 2 garlic cloves, cut in half lengthwise
- ½ cup Belgian beer (such as Duvel)
- 2 cups dry white wine, divided
- 3 tbsp cornstarch
- 1 lb coarsely grated Gruyère
- 1 lb shredded cheese
- 2 tbsp. bourbon or brandy
- ¼ tsp baking soda
- 1 tbsp freshly squeezed lemon juice
- 4 cups 1-inch country-style bread (ideally day-old)
- Kosher salt
- Assorted ham and salumi Italian prosciutto (for serving)
- Pickles and crudités (for serving)
Directions
Rub the garlic sliced on the sides within a large saucepan.
Finely grate garlic into a saucepan, add beer and 1 ½ cup wine, and bring to a boil over medium heat.
Stir cornstarch and the remaining ½ cup of wine in a small dish until no lumps remain, then whisk into liquid in a saucepan.
Bring to a boil, whisking continually, then decrease the heat to a very low simmer and gradually add Gruyère and Babybel until smooth (fully incorporate each batch of cheese before adding more).
Combine the bourbon and baking soda in a small bowl, then add into the fondue, followed by the lemon juice; season with salt.
Serve in a fondue pot with bread, ham, prosciutto, pickles, and crudités for dipping.