Beer-Cheese Fondue With Baby Cauliflower |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from the March, 2011 issue of Southern Living Magazine. The original did not list an amount for the cauliflower, so I'm assuming a serving size of 1/2 cup. Ingredients:
2 cups shredded extra-sharp white cheddar cheese |
2 cups shredded jarlsberg cheese |
1 1/2 tablespoons all-purpose flour |
1 cup beer |
3 tablespoons chopped fresh chives |
3 cups assorted baby cauliflower |
boiling water for steaming cauliflower |
Directions:
1. Combine cheeses and flour and set aside.
2. Bring beer to a boil in a large heavy saucepan.
3. Reduce heat to medium-low and gradually whisk cheeses into beer, whisking constantly until melted.
4. Stir in chives.
5. Place cauliflower in a steamer basket over boiling water.
6. Cover and steam 5 to 7 minutes or until fork-tender. Serve with fondue.
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