Beer Cheese Fondue Recipes

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BEER CHEESE FONDUE



Beer Cheese Fondue image

This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television. -Chrystie Wear, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 8

1 loaf (1 pound) French bread, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

Steps:

  • Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 469mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

CHEDDAR-BEER FONDUE



Cheddar-Beer Fondue image

A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!

Provided by danzer19

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 pound shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
¾ cup lager beer
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder

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.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g

APPETIZER BEER-CHEESE FONDUE



Appetizer Beer-Cheese Fondue image

Turn cheese spread into something spectacular by stirring in beer and broccoli and serving it warm with bread cubes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 6

1 loaf (1 pound) French bread
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cubed
1 1/2 cups frozen chopped broccoli (from 12-oz bag), cooked and drained
1/4 cup regular or nonalcoholic beer
1 jar (2 ounces) diced pimientos, drained
1 teaspoon ground mustard

Steps:

  • Heat oven to 350°. Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
  • Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at Low heat setting.
  • To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).

Nutrition Facts : Cholesterol 25 mg, Fat 1/2, ServingSize 1 Serving

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)



Cheese Fondue Melting Pot Cheddar with Beer Recipe - (3.9/5) image

Provided by btaylor

Number Of Ingredients 8

1/2 cup Coors Light beer
2 teaspoons garlic, chopped
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all-purpose flour
I used half the beer and substituted milk for rest and used all cheddar, no Swiss. Ended up adding lots more milk to thin it so it was not sticky and stringy.

Steps:

  • If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

CHEESE FONDUE WITH BEER AND BOURBON



Cheese Fondue With Beer and Bourbon image

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Provided by Ludo Lefebvre

Categories     Bon Appétit     Dip     Appetizer     Cheese     Swiss Cheese     Vegetarian     Bourbon     Garlic     Beer     White Wine     Wine

Yield Serves 4

Number Of Ingredients 12

2 garlic cloves, halved lengthwise
1/2 cup Belgian beer (such as Duvel)
2 cups dry white wine, divided
3 tablespoons cornstarch
1 pound Gruyère, coarsely grated
1 pound Babybel cheese, grated
2 tablespoons bourbon or brandy
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi, pickles, and crudités (for serving)

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.

BEER CHEESE FONDUE



Beer Cheese Fondue image

My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace.

Provided by Joanne Fraser

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 clove garlic
3/4 cup beer
8 ounces swiss cheese
4 ounces sharp cheddar cheese
1 dash hot pepper sauce
1 tablespoon flour
1 large crusty bread (Italian or French Stick - cubed)

Steps:

  • Rub inside of fondue pot with garlic.
  • Discard garlic.
  • Do at stovetop-------------------.
  • Add beer to fondue pot and heat until boiling.
  • Turn down heat.
  • Coat grated cheeses with flour and add to pot.
  • Heat slowly.
  • At the table------------------.
  • Turn on your fondue pot element.
  • Put your fondue pot into place.
  • Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
  • If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.

Nutrition Facts : Calories 238.1, Fat 16.8, SaturatedFat 10.7, Cholesterol 54.6, Sodium 192.5, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 15.2

BEER CHEESE FONDUE



Beer Cheese Fondue image

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

Provided by Andrea Slonecker

Categories     Condiment/Spread     Beer     Cheese     Dairy     Mustard     Appetizer     Dessert     Party     snack     snack week     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup/240 ml pilsner-style beer
1 lb/455 g Gruyère cheese, shredded
1 tbsp cornstarch
2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard
Dash of Worcestershire sauce
Pinch of paprika
Fine sea salt, such as fleur de sel or sel gris

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.

CHEESY BEER FONDUE



Cheesy Beer Fondue image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar
Cracked Wheat Beer Bread, recipe follows
1 (1-pound) box quick-mix cracked wheat-style bread mix
1 (12-ounce) bottle beer
2 tablespoons melted butter
2 tablespoons chopped fresh thyme leaves
Nonstick baking spray

Steps:

  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.
  • Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf

BEER CHEESE FONDUE



Beer Cheese Fondue image

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Provided by MARNIKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

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.

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

BEER & CHEDDAR FONDUE



Beer & Cheddar Fondue image

This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 7

4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Radishes, sliced apples and breadsticks

Steps:

  • In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper 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-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

GERMAN CHEESE & BEER FONDUE



German Cheese & Beer Fondue image

Make and share this German Cheese & Beer Fondue recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

6 slices center-cut bacon, chopped
6 ounces cheddar cheese, shredded
5 ounces smoked gruyere cheese, shredded
5 ounces smoked swiss cheese, shredded
1 tablespoon all-purpose flour, rounded
1 1/2 cups german lager beer
1 1/2 cups german lager beer
2 tablespoons sharp hot mustard
2 -3 drops hot sauce
2 -3 drops Worcestershire sauce
1 knockwurst (cubed or thickly sliced browned wursts, knock, brat or brot)
1 head cauliflower, separated into florets
gherkin, drained
pickled onion, available on vegetable aisle
1 small pumpernickel bread or 1 small sourdough bread, cubed

Steps:

  • Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
  • Remove from the skillet, drain on a paper towel-lined plate and reserve.
  • Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
  • Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
  • Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
  • Combine cheeses in a bowl with the flour.
  • Add beer to a small pot and bring up to a bubble over medium heat.
  • Reduce the heat to a simmer and add the cheese in batches.
  • Stir in a figure-eight pattern with wooden spoon.
  • When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
  • Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
  • To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!

BEER AND CHEESE FONDUE



Beer and Cheese Fondue image

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

4 cloves garlic, grated with a rasp grater
1 cup beer, such as a Belgian ale
1/2 teaspoon onion powder
1 pound shredded or grated cheese, such as a combination of Cheddar, Gruyere and Comte
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners, for serving

Steps:

  • Add the garlic, beer and onion powder to a large saucepan. Heat over medium heat until it starts to simmer around the edges.
  • Meanwhile, add the cheese and flour to a medium bowl and toss. Once the beer is simmering, add the cheese a handful at a time, stirring to melt it. Stir in the Worcestershire sauce and mustard. Cook over low heat, stirring and scraping the bottom of the pot, until all the cheese is melted, about 10 minutes.
  • Serve warm with sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners.

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BEER FONDUE RECIPE | SAINSBURY`S MAGAZINE
Step by step. Grate all the cheese coarsely and tip into a bowl. Sprinkle over the cornflour, and toss well so the cheese is covered in the flour. Add the garlic and ale to a heavy pan, or fondue pot, over a very low heat and bring to a simmer. Add the cheese, a small handful at a time, only adding another handful when the previous has ...
From sainsburysmagazine.co.uk
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BEER CHEESE FONDUE RECIPE - COOKING WITH JANICA
2016-04-11 Fill a large, shallow pot or saucepan with 2 inches of water. Bring to a boil. Add baking soda (be careful, it foams up quickly) and 1 tablespoon sugar. Reduce to simmer and place 4-6 pretzels in the water. Poach 1 minute on each side and place back on the baking sheet.
From cookingwithjanica.com
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EASY BEER CHEESE FONDUE - RETURN TO THE KITCHEN - APPETIZER
2019-12-06 Instructions. Turn the fondue pot on to low heat. Once warm, add garlic and cook until fragrant, about 2 minutes. Slowly pour in beer and bring to a simmer. Raise heat a little to help this go faster. While waiting for the beer to simmer, combine cheese and flour in …
From returntothekitchen.com
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CHEESE FONDUE RECIPE WITH BEER - TODAY'S CREATIVE LIFE
2020-02-07 This delicious fondue recipe made with cheddar cheese, beer, garlic, mustard powder and pepper tastes great with meats, breads, fruits and veggies. Fondue is great for special dinners on Christmas Eve or Valentine’s Day. Cheese Fondue Recipe with Beer. All fondue recipes have some sort of liquid base to mix with all the seasonings and cheese ...
From todayscreativelife.com
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HOW TO MAKE BEER CHEESE FONDUE RECIPE - ENJOY FRIO
Half a clove of garlic. Salt and pepper to taste. Step 1 -. Grate the cheese into a bowl, and coat it well with flour. Then, add in salt and pepper if desired. Step 2 -. In a pot over the stove, pour in the beer and let it simmer over medium heat for about 5 minutes. Grate in the garlic. Step 3 -.
From enjoyfrio.com
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BEER CHEESE FONDUE RECIPE | SARGENTO® FOODS INCORPORATED
Toss cheeses with cornstarch in medium bowl; set aside. Pour beer into fondue pot; bring to a boil over high heat. Reduce heat to low; add cheese mixture. Stir constantly 2 minutes or until cheese is melted; stir in hot sauce. Place fondue pot over low flame; use skewers for dipping bread cubes into fondue.
From sargento.com
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BEER CHEESE FONDUE - THE WANDERLUST KITCHEN
2021-10-20 Instructions. Pour the beer into the fondue pot and bring the beer to a simmer. Add the garlic to the fondue pot and let it simmer for one minute. Add the mustard powder and stir it in. Add the cheeses a little at a time while stirring. Add the flour and stir until it is dissolved.
From thewanderlustkitchen.com
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BEER CHEESE FONDUE – OFF THE EATEN PATH
2016-10-05 2. Combine beer, garlic, dry mustard, and Worcestershire in the top portion of the double boiler or in the heatproof bowl (I use a metal mixing bowl). Place over boiling water on top of the saucepan so it nests or balances in the pan and doesn’t touch the …
From offtheeatenpathblog.com
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THE ULTIMATE EASY BEER CHEESE FONDUE AT HOME
2022-03-19 Shreed the cheese and place in a Zipp lock bag, add the corn starch and shake to coat all the cheese. In a large sauce pan add the bottle of beer and bring to a boil. Boil for 3 minutes on a low boil. Reduce the heat and slowly add the cheese about a cup at a time, string constantly until the fondue is thick and creamy.
From craftingafamily.com
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