Microbrew and Blue Cheese Cheddar Fondue
Fondue is staging a comeback, and this one gets extra appeal from the addition of craft brew, plus hearty dippers including wings and soft pretzels.
Ingredients
-
Chef-mate® Basic Cheddar Cheese Sauce -- 2 1/2 cups
-
Beer, local/craft brown ale -- 4 Tbsp
-
Blue cheese, crumbled -- 4 Tbsp
-
Parsley, chopped -- 2 Tbsp
-
Celery, sticks -- 1 qt
-
Carrot, sticks -- 1 qt
-
Cherry tomatoes -- 1 1/4 pt
-
Cauliflower florets, blanched -- 1 1/2 qt
-
Chicken wings, prepared -- 2 1/2 lb
-
Seasoned potato wedges, prepared -- 2 lb
-
Soft pretzels, prepared -- 5 ea
-
Salt and pepper -- to taste
Preparation
-
1In a pot over medium heat, combine cheese sauce and beer. Heat, stirring frequently.
-
2In a stainless steel bowl, whisk together heated cheese sauce plus blue cheese.
-
3Add blue cheese mixture to the pot and heat, stirring well.
-
4Garnish sauce with parsley and serve warm with fresh vegetables, chicken wings, potato wedges, and pretzels.
Serving Suggestions/Variations
Experiment with other beer styles for a wide range of flavors, adjusting the beer ratio to taste<BR>
Substitute different vegetables, proteins, and more, such as broccoli and asparagus, sliced sausages, and tortilla chips
Components
