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GameDay Fondue

Source of Recipe

From "Castle Rock Kitchen" by Theresa Carle-Sanders


Recipe Introduction

"It's no surprise Danforth Keeton hated fondue. Contrary to that miserable old codger's disagreeable character, it is a sociable dish meant to gather family and friends around the table. This version of the Swiss national dish is a balance of American and European, using beer, bourbon, Old Bay, Gruyère, Dijon, and the secret that keeps it all smooth and blended, Babybel cheese—just don't forget to unwrap them."

List of Ingredients

â—¦ 2 tablespoons bourbon
â—¦ 1 tablespoon cornstarch
â—¦ ½ teaspoon Old Bay Seasoning
â—¦ â…› teaspoon baking soda
â—¦ Kosher salt
â—¦ 1 cup Pilsner beer, or as needed
â—¦ 1 clove garlic, minced or grated
â—¦ 1 cup grated Gruyère cheese
â—¦ 6 mini Babybel Original cheese rounds, shredded
â—¦ 2 teaspoons Dijon mustard
â—¦ 1 to 2 teaspoons fresh lemon juice
â—¦ 1 day-old French baguette, or 4 soft pretzels, cut into 1-inch cubes
â—¦ Pickles, raw vegetables, roasted mushrooms, grilled sausage, and/or chunks of ham for dipping


Recipe

In a small bowl, whisk together the bourbon and cornstarch until smooth. In another small bowl, combine the Old Bay, baking soda, and ½ teaspoon salt. Prepare a fondue pot and fill the fuel burner as directed.

In a medium saucepan over medium-high heat, combine the beer and garlic and bring to a boil. Remove the pan from the heat, stir the bourbon and cornstarch to recombine, and then whisk into the beer. Return the saucepan to medium-high heat and simmer briskly until thickened, 3 to 5 minutes.

Turn the heat to low and gradually add both cheeses in three additions, whisking until smooth and fully incorporated between each addition. Stir in the Old Bay mix, Dijon, and 1 teaspoon of the lemon juice. Taste and adjust the lemon juice and salt if necessary. Transfer to the prepared fondue pot and light the burner.

Serve the fondue immediately with the baguette, pickles, vegetables, mushrooms, sausage, and/or ham. Instruct guests to dip their forks and swirl in a figure-8 pattern to keep the fondue from setting or clumping. (If the fondue thickens, thin with 1 tablespoon of beer and whisk until smooth.)

Makes 4 servings