Oktoberfest Fondue
By Jenna Schweizer
Oktoberfest Fondue
By Jenna Schweizer
- ½ clove garlic
- 1 cup chosen craft beer (German)
- 8 ounces shredded gouda
- 8 ounces sharp shredded cheddar
- 1 tablespoon cornstarch
- Dash ground pepper
- Dash nutmeg
- Bite-sized pieces of baguette, soft pretzels, green apple, veggies and/or sausage, pears, grapes, pickles, and cocktail onions
Rub the bottom and sides of fondue pot with garlic clove.
Add the craft beer and heat until steam begins to rise from the beer.
In a small bowl, toss together the cheese with the cornstarch.
Reduce heat to medium low, then gradually add cheese to the beer.
Stir continuously until the mixture is melted and smooth.
Season with black pepper and nutmeg.
Serve fondue immediately, with bite-sized baguette, green apple, veggies and/or sausage for dipping.
Add the craft beer and heat until steam begins to rise from the beer.
In a small bowl, toss together the cheese with the cornstarch.
Reduce heat to medium low, then gradually add cheese to the beer.
Stir continuously until the mixture is melted and smooth.
Season with black pepper and nutmeg.
Serve fondue immediately, with bite-sized baguette, green apple, veggies and/or sausage for dipping.