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Kentucky Bourbon Cheese Fondue

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Every proud Kentuckian knows the state snack: beer cheese. Presumably invented in the 1940s at Johnnie Allman's a restaurant in Clark County, Kentucky, beer cheese is ubiquitous across the state. In 2013, the Kentucky legislature proclaimed Clark County the birthplace of beer cheese. We were inspired by this Bluegrass favorite and dreamed up this wonderful fondue that has the same cheesy appeal, with the added benefit of bourbon instead of beer."

List of Ingredients

â—¦ 16 to 20 spears asparagus (about 1 pound), woody ends removed
â—¦ 1 pound red potatoes, skin on, cut into 1-inch cubes
â—¦ 3 Tbsp all-purpose flour
â—¦ 4 cups firmly packed shredded sharp white Cheddar
â—¦ 2 Tbsp unsalted butter
â—¦ ¼ cup grated yellow onion
â—¦ 1 cup whole milk
â—¦ 3 tsp dry mustard
â—¦ â…› tsp celery seed
â—¦ 2 tsp Worcestershire sauce
â—¦ ¼ cup bourbon
â—¦ 1 tsp finely chopped chives, for garnish
â—¦ 1 baguette, cut into 1-inch cubes, for dipping


Recipe

To blanch the asparagus, prepare a bowl of cold water with ice. Pour 1 inch of water into a large frying pan and bring it to a boil over high heat. Add the asparagus and return the water to a boil, cooking the asparagus for about 2 minutes, or until it is bright green and just tender. Drain the asparagus and immediately plunge it into the ice bath to stop the cooking process. When cool, drain well and pat dry.

To blanch the potatoes, bring 1 quart of water to boil in a medium saucepan set over high heat. Add the potatoes and simmer for about 12 minutes, or until fork tender. When cooked, drain well and pat dry. Set the vegetables aside while you make the fondue.

In a medium bowl, toss the flour and Cheddar to combine. Set it aside. In a large, heavy-bottomed saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until it becomes translucent, about 3 minutes. Stir in the milk and bring the mixture to a slow boil. Add the mustard, celery seed, and Worcestershire.

Slowly add the floured Cheddar, one small handful at a time, whisking until the cheese is melted and completely incorporated before adding another handful. Continue whisking the mixture until it's smooth. Reduce the heat to low and stir in the bourbon. Transfer the mixture to a fondue pot and garnish with the chives.

Serve immediately with the potatoes, asparagus, and baguette for dipping.


Makes 4 to 6 servings