Oct 6, 2016

Beer Cheese Fondue with Roasted Vegetables

Prep Time: 5 mins
Cook Time: 30 mins
This aged cheddar fondue seasoned with a combination of pilsner beer and Worcestershire is served with an assortment of roasted vegetables and is the perfect appetizer for a chilly fall day.

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How can you top an appetizer where you get to dip things into melted Cheddar cheese? This aged cheddar fondue beer cheese dip is seasoned with a combination of pilsner beer and Worcestershire is served with an assortment of roasted vegetables and is the perfect appetizer for a chilly fall day.

I am not sure why I have never thought to serve roast vegetables with fondue rather than cut, raw vegetables (like a crudité). Roasting the vegetables brings out much more flavor and perfectly accompanies the cheese. I make this recipe on the stove and serve it hot immediately, it can also be made in a fondue pot with fondue forks or skewers.

Beer Cheese Fondue with Roasted Vegetables

aged cheddar fondue with roasted vegetables and pretzel balls

Key Ingredients in This Recipe

Cheddar cheese

I always cook with sharp Cheddar cheese – in this case I used an aged Cheddar; if you cook with mild Cheddar you will lose the flavor as the cheese cooks. I like the color the yellow Cheddar adds (it gets its color from anatto) though white cheddar will work just as well.

Beer

I recommend using a lighter beer in this recipe. I choose to use a Pilsner which is a refreshing and crisp beer though a lager beer can also be used in this recipe. You don’t want anything with too many overpowering flavors since the alcohol burns off and the remaining flavor seasons the beer.

Worcestershire

This fermented sauce adds a lot of concentrated flavor – a little goes a long way. The flavor of Worcestershire comes from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper.

Cornstarch

The cheese is tossed in a bit of cornstarch to thicken the cheese mixture. I like cornstarch because it is gluten-free and a great thickening agent. Flour can also be used as well though it has a stronger flavor since it is not cooked off first.

Cheddar cheese and seasoned with pilsner beer Worcestershire accompanied by roasted vegetables

How to Make Beer Cheese Fondue with Roasted Vegetables

For the roasted vegetables:

  1. Arrange vegetables on baking sheet. Preheat oven to 400ºF (200ºC). Toss the broccoli, cauliflower and carrots in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet.
  2. Roast vegetables. Season with salt and pepper and roast until tender and lightly browned, about 30 minutes.

For the aged cheddar fondue:

  1. Cook the garlic and shallots. Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the garlic and shallots and cook, stirring occasionally until the shallots are soft and translucent, about 4 minutes.
  2. Make the beer cheese. Add the beer and Worcestershire sauce and bring to a simmer. In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne. Add the cheese mixture slowly and stir constantly until all the cheese has melted.
  3. Serve. Serve the cheese hot garnished with chives with the roasted vegetables and soft pretzels on the side.

Tips and Tricks for This Recipe

Serving suggestions
  • While I love the flavor of the roasted vegetables, raw vegetables are great dippers as well.
  • Of course any kind of bread cut into slices or cubes are a match made in heaven with fondue (sourdough bread is my favorite). Tortilla chips are also great.
  • For a more unique twist try dipping tart slices of green apple in the fondue.
Swaps and Substitutions

While this recipe is made with Cheddar it can also be made with other shredded cheeses that melt well like classic Gruyere or Swiss cheese, fontina or Gouda.

How to Make this in a Fondue pot

While the instructions are for a regular pot made on a stove, this can easily be made in a fondue pot. The upside to using a fondue pot is it keeps the cheese warm over a consistent low heat. This way it doesn’t harden and stays gooey for optimal dipping. I recommend this electric one here or this candle-driven option.

Other Recipes to Try

If you enjoy this beer cheese fondue recipe, I recommend checking out some of these:

Beer Cheese Fondue with Roasted Vegetables

Print Pin
Prep Time 5 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the roasted vegetables:

  • ½ pound broccoli florets
  • ½ pound cauliflower florets
  • ½ pound carrots
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the aged cheddar fondue:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic chopped
  • 1 tablespoon chopped shallot
  • ¼ cup pilsner beer
  • ½ teaspoon Worcestershire
  • ½ lb. aged sharp Cheddar cheese shredded
  • 1 teaspoon cornstarch
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 teaspoon chopped chives for garnish
  • Soft pretzels for serving

Instructions:

For the roasted vegetables:

  • Preheat oven to 400ºF (200ºC). Toss the broccoli, cauliflower and carrots in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet.
  • Season with salt and pepper and roast until tender and lightly browned, about 30 minutes.

For the aged cheddar fondue:

  • Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the garlic and shallots and cook, stirring occasionally until the shallots are soft and translucent, about 4 minutes.
  • Add the beer and Worcestershire and bring to a simmer. In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne. Add the cheese mixture slowly, stirring constantly until all the cheese has melted.
  • Serve the cheese hot garnished with chives with the roasted vegetables and soft pretzels on the side.

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