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.
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Chef-mate® Basic Cheddar Cheese Sauce -- 2 1/2 cups
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Beer, local/craft brown ale -- 4 Tbsp
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Blue cheese, crumbled -- 4 Tbsp
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Parsley, chopped -- 2 Tbsp
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Celery, sticks -- 1 qt
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Carrot, sticks -- 1 qt
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Cherry tomatoes -- 1 1/4 pt
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Cauliflower florets, blanched -- 1 1/2 qt
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Chicken wings, prepared -- 2 1/2 lb
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Seasoned potato wedges, prepared -- 2 lb
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Soft pretzels, prepared -- 5 ea
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Salt and pepper -- to taste
Preparation
1
In a pot over medium heat, combine cheese sauce and beer. Heat, stirring frequently.
2
In a stainless steel bowl, whisk together heated cheese sauce plus blue cheese.
3
Add blue cheese mixture to the pot and heat, stirring well.
4
Garnish 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
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