Getting together with friends and family this weekend? Add a bit of flavor to the get-together menu with this creative recipe for beer-infused fondue.
Active preparation time: 20 minutes
Total time: 20 minutes
Serves: 2–4
2 Tbs unsalted butter
4 Tbs all-purpose flour
1 cup (8 fl oz/237 ml) heavy cream
3/4 cup (6 fl oz/177 ml) of your favorite spicy chili beer
1 tsp dry mustard, such as Colman’s
2 tsp Worcestershire sauce
Hot sauce to taste
12 oz (340 g) sharp cheddar cheese, grated
Kosher salt and freshly ground black pepper to taste
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the cream and beer. Increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire, and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3–5 minutes. Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with roasted fingerling potatoes, pretzel bites, sliced apple, blanched green beans, toast points, crostini, or crudités.
Beer suggestions: For a manageable chili experience, we recommend Ballast Point’s Habanero Sculpin IPA (San Diego, California). For ultimate chili heat, opt for Twisted Pine’s Ghostface Killah (Boulder, Colorado). Or check out other recommendations in “7 Spicy Craft Beers to Try.”