I'm Fondue You, Beer
A beer and cheese delight created by Ellen McKinney's neighbours, Murray and Nita Driscoll.
When I grew up in New Brunwick, I was blessed with the coolest next door neighbours, the Driscolls. Murray and Nita were always, and still are, culinary explorers. They introduced me to much fine food fare over the years, from fresh new veggie varieties from their garden to gourmet Mexican burgers to Haggis. I was one of those strange kids who actually liked liver, but I was picky about how it was prepared. The Driscolls' recipe was the best and I, at 9 years old, felt very special when I was invited to the Driscolls' house for liver dinner sans-parents.
I toted some Steam Whistle home to New Brunswick when I visited this fall, and Murray took a liking to the good stuff. He and Nita have passed on this fabulous fondue recipe.
Fondue is very hip this season. There are fondue kits of every size, shape and colour for sale these days. What a perfect gift a fondue set and a 12 pack would be! Tuck this recipe into your holiday card for the kitchen guru in your family.
Rub inside of fondue pan with garlic. If you do not have a fondue set, a regular pot will work. Pour in the beer. Heat slowly. Mix cheeses, cornstarch and seasonings and gradually stir into heated beer. Stir constantly over medium heat until cheese is melted and creamy. Transfer to stand over alcohol lamp, if using a fondue set. If using a regular pot, transfer to a trivet and eat up quickly! Serve with 1" cubes of crusty bread (french bread is great!) and a green salad.
*Note: Some fondue recipes call for flat beer but since Steam Whistle is naturally corbonnated it stays fizzy for your drinking enjoyment for up to 3 days once opened if kept in the fridge. We tested this recipe using a newly opened, fizzy bottle of Steam Whistle and it still tasted delicious. To use flat beer or not is up to you.
- 1/2 pound grated sharp cheddar cheese
- 1/2 pound grated swiss cheese
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash Tabasco (optional)
- 1 1/2 cups Steam Whistle
- 1 clove of garlic, peeled