If the American flag were to be redesigned in our time, you could make a strong case for ditching the old red, white, and blue in favor of three shades of brown. Indeed, you can't get much more American than beer, cheese, and football. And what better way to bring these pillars of three than with a cheddar and beer fondue you can serve to your hungry guests at your Super Bowl party this weekend.
Beer and cheese have a particularly strong affinity for one another, and many (including me) would argue that the pairing is generally more reliable than one of cheese and wine. There's something about the bready, sweet, and nutty flavor of beer that seems to match well with similar elements in cheese. Combine the two in a fondue and you're in for a real treat.
- 1 pound Fiscalini Farmstead cheddar, grated (or you can try Ed's economical suggestion from last year: Butler's Rothbury Red)
- 2 1/2 tablespoons cornstarch or all-purpose flour
- 3/4 cup (or more) Rogue Shakespeare Stout (or another stout)
- 6 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoon Dijon mustard
Toss grated cheese with cornstarch/flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese (a handful at a time), stirring with a wooden spoon, until cheese is melted and smooth, thinning with more stout if desired. Wait until each handful of cheese melts before adding the next.
Season to taste with salt and pepper.
Remove the saucepan from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. If the fondue boils too vigorously, it may separate or seize up.