Best 2 Beer And Cheese Fondue Recipes

**Indulge in a Culinary Journey of Beer and Cheese Fondue: A Smooth and Savory Symphony of Flavors**

Prepare to embark on a delightful culinary adventure as we delve into the world of beer and cheese fondue, a dish that epitomizes comfort and indulgence. Originating from the heart of Europe, this fondue has captured the hearts of many with its creamy, gooey texture and symphony of flavors.

In this comprehensive article, we present a collection of meticulously crafted beer and cheese fondue recipes, each offering a unique twist on this classic dish. Whether you prefer a classic Swiss fondue, a tangy cheddar fondue, or a spicy Mexican-inspired fondue, we have something to satisfy every palate.

From selecting the perfect cheese blend to choosing the right beer, we guide you through the essential steps of creating a perfect fondue. Discover the secrets of achieving a smooth and velvety consistency, the art of incorporating different flavors, and the perfect accompaniments to elevate your fondue experience.

So gather your friends and loved ones, set the table, and prepare to immerse yourselves in a delightful journey of tastes and textures. Let the bubbling pot of beer and cheese fondue take center stage as you create lasting memories and savor every bite of this delectable dish.

**Recipes Included:**

* Classic Swiss Fondue: Experience the timeless tradition of Swiss fondue with this recipe that combines Gruyère and Emmental cheeses, white wine, and a touch of Kirschwasser.

* Tangy Cheddar Fondue: Indulge in a bold and flavorful fondue made with sharp cheddar cheese, beer, and a hint of cayenne pepper.

* Spicy Mexican Fondue: Embark on a culinary adventure with this Mexican-inspired fondue featuring a blend of cheddar, Monterey Jack, and queso Oaxaca cheeses, along with a medley of spices and roasted tomatoes.

* Creamy Brie and Beer Fondue: Delight in the smooth and luxurious texture of this fondue made with brie cheese, beer, and a touch of Dijon mustard.

* Beer and Ale Fondue: Discover the perfect balance of flavors in this fondue that combines a variety of beers and ales with a blend of cheeses, creating a rich and complex taste.

Here are our top 2 tried and tested recipes!

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD

Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

Ingredients

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
Preheat the grill for direct grilling, high heat.
Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

CHEESE FONDUE WITH BEER AND BOURBON

Cheese Fondue With Beer and Bourbon image

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Provided by Ludo Lefebvre

Categories Bon Appétit Dip Appetizer Cheese Swiss Cheese Vegetarian Bourbon Garlic Beer White Wine Wine

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 garlic cloves, halved lengthwise
1/2 cup Belgian beer (such as Duvel)
2 cups dry white wine, divided
3 tablespoons cornstarch
1 pound Gruyère, coarsely grated
1 pound Babybel cheese, grated
2 tablespoons bourbon or brandy
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi, pickles, and crudités (for serving)

Steps:

Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

Tips:

Use a good quality beer. The flavor of the beer will come through in the fondue, so it's important to use one that you enjoy drinking. A light or amber beer is a good option.
Grate the cheese finely. This will help it melt smoothly and evenly.
Use a variety of cheeses. This will give the fondue a more complex flavor. A good combination is cheddar, Gruyère, and Emmental.
Add some seasonings. Garlic powder, onion powder, and nutmeg are all good options. You can also add a pinch of cayenne pepper for a little spice.
Serve the fondue with a variety of dipping options. Bread cubes, vegetables, and fruit are all good choices.
Keep the fondue warm. You can do this by placing it over a fondue burner or by keeping it in a slow cooker on the "warm" setting.

Conclusion:

Beer and cheese fondue is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a casual get-together. With a few simple ingredients and a little bit of time, you can create a fondue that everyone will love.