Dutch Fondue
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This fondue make with beer and a Dutch-type cheese, instead of the wine, kirsch, and Swiss cheese of the more familiar cheese fondue. The variation is quite tasty. Unsliced French-type white or rye bread, cut in chunks, could be used for dipping.
INGREDIENTS
1 can or bottle (12-ounces) beer
1 tablespoon cornstarch
1 garlic clove, halved
12 ounces Edam or Gouda cheese
Dash white pepper
1 loaf unsliced French or rye bread (1 pound), cut in 1-inch cubesMix a little beer with cornstarch; set aside.
Rub inside of a nonmetal fondue pot with cut surface of garlic. Pour in beer; heat until beer is steaming and about to simmer (DO NOT BOIL). If pot is ceramic, do not place on surface of range. Use candle warmer or follow manufacturer's directions.
Add cheese in small amounts, stirring constantly until melted. Blend in cornstarch mixture. Continue cooking and stirring about 5 minutes, or until fondue begins to bubble and is of desired thickness. Add pepper to taste.
Place bread cubes on fondue forks; dip in fondue. Keep fondue hot during dipping; otherwise it will become too thick.
Makes 4 to 6 servings