Recipe of the Month: Cheddar & Beer Fondue
March is here and St. Patrick’s Day is on my mind. Since I have no connection to the Irish roots of this holiday, to me, it mainly means a day where I get to wear green, eat meat and potatoes, and drink some green beer. With this recipe, you can check all these diet requirements of the day off your list! Potatoes, sausage, beer, and cheese (of course!) make a dish that’s perfect for any St. Patrick’s day celebration. I don’t know how green beer would translate visually for this recipe, so maybe just have that on the side to wash everything down!
Cheddar and Beer Fondue
3 cups cubed multigrain bread, (1 inch)
1 lb potatoes, cut into chunks and boiled until tender
4 links fresh Bratwurst (about 16 oz) or other mild pork sausage
1½ cups (6 oz) Tillamook Monterey Jack Cheese, shredded
1½ cups (6 oz) Tillamook Vintage White Medium Cheddar Cheese, shredded
1½ cups (6 oz) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded
1 tablespoon flour
1½ teaspoons dry mustard
1 cup amber ale, chilled
1½ teaspoons Worcestershire sauce
½ teaspoons Tabasco sauce
Heat oven to 375˚F
Gather special equipment: fondue pot and fondue forks
Cut Bratwurst links diagonally into thick slices. Bake on foil lined cookie sheet for about 15 minutes until cooked.
In medium bowl, toss cheese with flour and mustard. In two-quart saucepan set over medium heat, whisk ale with Worcestershire and Tabasco® sauces. Add cheese, whisking constantly until cheese is melted and mixture is smooth. Bring to a simmer and continue to stir until fondue thickens. Pour immediately into heated fondue pot. Serve with prepared bread, potatoes, and sausage.