Total Time – 20 min
1 clove garlic, halved
1 bottle (341 mL) beer (ale or lager)
1 package (500 g) Black Diamond Old Cheddar Cheese, shredded
2 tablespoons (30 mL) cornstarch
½ teaspoon (2 mL) each dry mustard and paprika
pinch each cayenne pepper and ground nutmeg
1 baguette, cut into bite-size cubes (for dipping)
blanched broccoli and cauliflower florets (for dipping)
boiled baby new potatoes (for dipping)
1. Rub garlic all over bottom of heavy-bottomed saucepan. Pour in beer; bring to simmer over medium heat.
2. In a bowl, toss cheese with cornstarch, mustard, paprika, cayenne and nutmeg; slowly add to pan, stirring with a wooden spoon until melted and smooth, about 5 minutes.
3. Transfer fondue to a fondue pot; place over low heat of fondue burner on table, adjusting heat as needed to keep warm without boiling. Stir often, and serve with your favourite dippers.
4. Tip: If you have a heavy-bottomed fondue pot that can be used to cook with, omit saucepan and prepare fondue directly in pot instead. For a non-alcoholic version, replace beer with apple cider or juice. To blanch vegetables, cook in boiling salted water for 1 minute. Drain, then cool quickly in ice water. Drain well.
Courtesy of Alison Kent Follow @alicatchef