Derby Day is Saturday and menu planning should be front and center.  Everyone loves a fondue.  Here is an easy recipe for a great tasting cheesy fondue which is neither grainy nor thick.  The beer gives this dish a great taste and with all of the beer products on the market, the choices are endless.  I used my cast iron pot for cooking and if you had a crowd, it would be great to make a huge batch and serve from the pot on a wooden board with all the dippers surrounding the pot.

Great choices for dipping always include a selection of breads, apple slices, steamed broccoli, cauliflower pieces, olives, pickles, shrimp, grape tomatoes, or even pretzels.

Here is how I made the fondue the last time during a holiday celebration. I used a combination of shredded cheddar and shredded Monterey Jack cheese–8 ounces of each.  Mix the cheese in a bowl with 3 tablespoons cornstarch.  Add one half to one teaspoon of dry mustard or cayenne pepper if desired. I used a small amount of ground pepper.

On the stove top, bring 1 1/2 cups of beer up to a slow boil gradually.  Decrease the heat and add the cheeses slowing with a whisk.  This process may take about 6-10 minutes.

Serve with dippers and enjoy with friends and family.


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