Swiss Beer Fondue Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
• Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Steps:

• Mix cheeses with flour.
• Heat beer in fondue pot until steaming.
• Add Worcestershire, garlic, mustard and pepper; mix well.
• Add cheese and stir until melted.
• Use chunks of bread, veggies and apples for dipping in cheese mixture.

Steps:

• Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
• Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

Steps:

• Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
• Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

Steps:

• Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
• Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
• Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

Steps:

• Toss cheese with cornstarch in large bowl.
• Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
• Reduce heat to medium.
• Whisk 1 handful of cheese into wine until almost melted.
• Repeat with remaining cheese in about 5 more batches.
• Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• Whisk in Kirsch and nutmeg.
• Transfer to fondue pot and keep warm over fondue burner.
• Accompany with a platter of assorted dippers, fondue forks and plates.
• DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Steps:

• Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
• Rub the inside of the fondue pot with the garlic clove. Put the cheese and the wine in the caquelon and warm them on the stove. Constantly stir the mixture. Add kirsch and cornstarch, but keep stirring. Leave them on the stove to melt, but make sure it does not overheat. Add pepper and nutmeg just before putting on the fondue stand. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a piece of bread on the fondue fork, stir it in the cheese and enjoy.
• Warning: the cheese is hot, don't get burned.
• This menu may not be suited for small children.
• You may vary the mixture of cheese depending on your taste.

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

Steps:

• Cut bread into 1/2 - 3/4 inch cubes.
• Rub serving dish with garlic and add bread cubes.
• Mix cornstarch and brandy together.
• Heat wine until it starts to boil.
• The add grated cheeses, stirring constantly until the cheese has melted.
• DO NOT BOIL.
• Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
• Add nutmeg and pepper.
• Serve at once in fondue pot.

Steps:

• Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside., In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.