Aged Cheddar and Ale Fondue |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine. Ingredients:
2 tablespoons canola oil |
1 tablespoon finely minced onion |
3 tablespoons all-purpose flour |
1 1/4 cups milk |
1/3 cup ale or 1/3 cup non-alcoholic beer |
1/2 teaspoon celery salt |
1/4 teaspoon hot pepper sauce |
1 1/2 cups shredded aged cheddar cheese |
2 cups lightly packed cubed dark rye bread (1-inch) or 3 cups assorted fresh vegetables |
Directions:
1. Heat oil in medium saucepan over medium-low until hot. Add onion; cook 3-4 minutes until softened, stirring frequently.
2. Stir in flour; cook 1 minute, stirring frequently. Slowly whisk in milk and ale til smooth. Whisk in celery salt and hot pepper sauce.
3. Increase heat to medium; bring to a boil. Boil 2 minutes til slightly thickened, sitrring constantly.
4. Remove from heat; slowly stir in cheese until melted. (Fondue can be prepared to this point up to 1 day ahead. Cover and refrigerate. Reheat gently over medium-low heat, stirring constantly).
5. Place in fondue pot on low heat or heat-proof ceramic pot or bowl over candle warmer.
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