Beer Fondue

Here is a selection of different Beer Fondue recipes, outside of the normal Swiss version.  Hope you enjoy!

 

Beer Cheese Sauce
Beer Cheese Sauce
Chocolate Cherry Fondue
Chocolate Stout Fondue
Dungeness Crab Fondue
German Beer Cheese Sauce
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Hot Oil Fondue
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Sanctification Fondue

 

Fondue Tips: 

  • A wonderful loaf of sourdough bread is a great accompaniment to any fondue.  Try different local or homemade breads to further individualize the meal.
  • Blanching vegetables makes them easier to skewer and sometimes more tasty.  Take a large 10 – 12 quart pot of water adding in a 1/4 – 1/2 a cup of salt (water should taste like seawater) and bring to a boil.  Cook each prepped vegetable separately for 2 – 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
    • Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
  • But I don’t have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
  • If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
  • Not enough fondue fork | skewers, use bamboo skewers are a substitute.
  • If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
  • Keep the fondue over low heat, if using Sterno Cooking Fuel or portable Butane stove. Too high of a temperature can scorch the fondue.
  • If using flame heat, be prepared in case of a spill and have a fire extinguisher on hand.

 

 

Sean Paxton

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