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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 teaspoon(s) caraway seeds, optional |
2 teaspoon(s) cornstarch |
cubes of french, rye, pumpernickel or multigrain bread |
cucumber chunks, red and green pepper slices or pickled onions |
1 teaspoon(s) freshly squeezed lime juice |
1 teaspoon(s) freshly squeezed lime juice |
1 clove(s) garlic, halved |
6 ounce(s) grated edam cheese |
6 ounce(s) grated gouda |
2/3 cup(s) lager beer |
Directions:
1. In a bowl, combine the cheeses, caraway and cornstarch.
2. Rub garlic around the inside of flameproof fondue pot or large saucepan. Discard garlic. Add beer and lime juice and bring to a simmer over medium heat.
3. Reduce heat to medium-low. Add cheese, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
4. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.
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