Cheese Fondue With Beer & Bourbon
Cheese Fondue With Beer & Bourbon
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Calories
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!
Kitchen Science
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)
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.