German Cheddar and Beer Fondue (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 sack, 10 ounces, 2 1/2 cups, shredded sharp cheddar, available on dairy aisle |
1/4 to 1/3 pound, 4 to 6 ounces, gruyere, shredded |
1 rounded tablespoon all-purpose flour |
1 cup german lager beer |
2 tablespoons spicy brown mustard |
a few drops hot sauce |
a few drops worcestershire sauce |
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot |
1 package mini party franks (recommended: boars head) |
1 head cauliflower, separated into florets |
1 small jar mini gherkin pickles, drained |
1 small jar pickled onions, available on vegetable aisle |
1 small, round loaf rye, pumpernickel or sour dough bread, cubed |
Directions:
1. Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
2. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
3. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
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