Beer & Cheddar Fondue - Great for game day snacking

This rich, easy-to-make fondue, featuring white cheddar cheese and German lager, is a true treat for the palate! Serve it in half of a roasted acorn squash and enjoy it with your favorite dipping items, such as artisan bread, apples, and broccoli.

Ingredients

Fondue:

• 1 acorn squash, halved and seeded
• Olive oil, to taste
• Salt and pepper, to taste
• 1 cup light German lager
• 1 clove garlic, minced
• 5 sprigs fresh thyme, stems removed
• 1 pound white cheddar cheese
• 2 tablespoons cornstarch

For Dipping:

• Crusty bread, cut into chunks
• Cubed ham or salami
• Apple slices
• Crudité

Preparation

Heat oven to 350°F.

Rub the squash lightly with olive oil and season to taste with salt and pepper. Place the squash cut-side down on a large rimmed baking sheet and roast until a fork inserted into it slides in with light resistance, 40–45 minutes. Transfer to a serving platter, bowl-side up.

Meanwhile, in a medium pot, bring the beer, garlic and thyme to a boil, then reduce to a simmer. Grate the cheese and toss with cornstarch. Whisk the cheese into the beer mixture in small handfuls. Only add another handful of cheese after the previous one has fully melted into the liquid or it may cause a grainy fondue. Repeat this process until all the cheese is incorporated.

Pour the fondue into the roasted squash and serve with the cubed bread, ham or salami, slices of apple and/or crudité for dipping.

Pair with

Pilsner - One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%

Light Lager


Recipe compliments of Nugget Markets