Tasty Tuesday–Cheddar and Beer Fondue

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Last week I shared my homemade pretzel recipe, so I figured it would only be fitting to share the fondue we like to dip them in this week. Other things we like to dip, besides the pretzels, include baby gherkins, cooked brat pieces, and rye bread.

  • 10 ounces shredded sharp Cheddar cheese
  • 6-8 ounces shredded Gruyère cheese
  • 1 rounded tablespoon all-purpose flour
  • 1 cup German lager beer
  • 2 tablespoons spicy brown mustard
  • A few drops Tabasco
  • 1/4 tsp. Worcestershire sauce

Combine cheeses in a bowl and toss 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.

 

Tasty Tuesday–Oktoberfest 2013

Over the weekend, we had our annual Oktoberfest celebration. It’s nice to have one holiday with a somewhat fluid date, so that I can fit it into our schedule, instead of the other way around!

We made soft pretzels, and a cheddar-beer fondue to dip them in:

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For dinner, there was Jaeger schnitzel with noodles and sauerkraut:

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And, the real star of the day, Black Forest cherry torte for dessert!

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Wunderbar!