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.
angel food garden 