Beer Cheese Fondue In Sourdough Round Rarebit In A Hole Recipes

BEER CHEESE FONDUE

Steps:

• Rub inside of fondue pot with garlic.
• Discard garlic.
• Do at stovetop-------------------.
• Add beer to fondue pot and heat until boiling.
• Turn down heat.
• Coat grated cheeses with flour and add to pot.
• Heat slowly.
• At the table------------------.
• Turn on your fondue pot element.
• Put your fondue pot into place.
• Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
• If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.

BEER CHEESE FONDUE IN SOURDOUGH ROUND (RAREBIT IN A HOLE)

Steps:

• Combine all ingredients except bread. Set aside.
• Hollow out the bread round leaving 1/2" sides. Cut pulled out bread into 1"cubes and also cut additional bread loaf into slices or cubes and put in a plastic bag until ready to serve.
• Fill bread-bowl with cheese mixture, wrap in foil and bake at 375 degrees for 1 hour.
• Place on a platter and serve with bread cubes and/or slices around the bread-bowl.

CHEESY BEER FONDUE

Steps:

• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.
• Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf

APPETIZER BEER CHEESE FONDUE

Steps:

• Heat oven to 350°F
• Cut bread into bite-sized pieces.
• Place bread pieces in ungreased 15x10x1-inch baking pan.
• Bake at 350°F for 10 minutes or until lightly toasted, stirring twice.
• Transfer to serving bowl or basket.
• Meanwhile, place cheese in large saucepan.
• Cook over low heat until cheese is melted, stirring occasionally.
• Stir in broccoli, beer, pimientos and dry mustard.
• Cook until hot, stirring occasionally.
• Pour cheese mixture into ceramic fondue pot over low heat.
• Using fondue forks or wooden skewers, dip toasted bread pieces into warm cheese mixture.

SWISS BEER FONDUE

Steps:

• Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
• Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

BEER CHEESE FONDUE

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

GERMAN CHEESE & BEER FONDUE

Steps:

• Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
• Remove from the skillet, drain on a paper towel-lined plate and reserve.
• Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
• Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
• Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
• Combine cheeses in a bowl with the flour.
• Add beer to a small pot and bring up to a bubble over medium heat.
• Reduce the heat to a simmer and add the cheese in batches.
• Stir in a figure-eight pattern with wooden spoon.
• When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
• Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
• To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!