Beer and Cheese

I picked up a recipe card for a Beer and Cheddar Fondue at the Nugget Market yesterday and made it for dinner tonight. Beer and cheese? Yes, please.

The tasty recipe, which would make a fun appetizer, is after the jump.

Beer and Cheddar Fondue

Ingredients

12 ounces light German lager
1 pound Black Diamond Cheddar
2 tablespoons corn starch
5 sprigs fresh thyme, stripped off leaves
1 clove garlic, minced
1 acorn squash, halved, seeded and roasted

Preparation

Preheat the oven to 350° F.

Rub the squash lightly with olive oil and salt and pepper it lightly. Place it cut side down on a cookie sheet, and roast it for 40 to 45 minutes or until a fork inserted into it slides in with light resistance.

In a medium pot bring the beer, garlic and thyme to a boil then reduce to a simmer.

Grate the cheese and toss with the corn starch.

Whisk in the cheese in small handfuls until fully incorporated. Dont add another batch of cheese until it has fully integrated into the liquid as this will cause a grainy fondue. Repeat this process until all the cheese is incorporated. Serve with cubed chunks of bread or slices of apple for dipping.

{I cut the recipe down to make two servings. I didn't measure precisely, but would estimate that I used 5 ounces of beer and 1/3 pound of the cheddar.}

Comments

[Michelle]

I went to the Nugget today, and the cashier recommended this recipe. It's so funny that you made it too.

[Mike Pierce]

It would be even better with some Black Diamond FreeStyle Blonde Ale, which happens to be available at Nugget Market as well. A wonderful beer that pairs well with light to medium cheeses.

[The Maiden Metallurgist]

That looks wonderful and very impressive served in the squash.