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Melting Pot Bavarian Beer Cheese Fondue

kept byDAPHNE
recipe bystltoday.com
Notes: 

Yield: 4 servings

Use a double boiler or substitute stainless bowl over a pot

• Don’t use cheese sold already grated. It is coated with additives and doesn’t melt as easily.

• Bavarian mustard is a sweet mustard made from coarsely ground and roasted mustard seeds mixed with vinegar. The sweet part of the mustard varies by brand, but is usually one of these ingredients: applesauce, sugar, honey, or maple syrup.

• The malty and dark Sam Adams Octoberfest beer, with notes of caramel and toffee adds a depth of flavor to this fondue. It comes in 12-ounce bottles. You will only use half of the beer in the fondue, so you may want to chill it first, then pour 3/4 cup for the fondue and a glass for the cook.

• At the Melting Pot, dippers include grilled bratwurst, pretzel bread, braised short ribs, roasted garlic Dijon potatoes, steamed carrots, and cornichons, bite-sized for dipping.

Per serving: 276 calories; 20g fat; 11g saturated fat; 56mg cholesterol; 322mg sodium; 5g carbohydrates; 1g sugar, 1g fiber; 16g protein; 499g calcium

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Ingredients: 

1 teaspoon toasted caraway seeds

3/4 cup Sam Adams Octoberfest beer (1/2 bottle)

1 cup finely shredded cheddar cheese

1 cup shredded Emmenthaler cheese

1 tablespoon all-purpose flour

1/2 teaspoon garlic, peeled and finely minced

1 small bay leaf

1 teaspoon Bavarian mustard

1 tablespoon finely grated Parmesan cheese

1/2 teaspoon sweet paprika

Assorted dippers for the fondue


 

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