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.

Beer Cheese Fondue with Roasted Vegetables

aged cheddar fondue with roasted vegetables

Key Ingredients in This Recipe

Cheddar cheese

I always cook with sharp Cheddar cheese – in this case I used an 18-month aged Cheddar; if you cook with mild Cheddar you will lose the flavor as the cheese cooks.

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 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 condiment 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.

This beer cheese fondue recipe is made with Cheddar cheese and seasoned with pilsner beer and 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. 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 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.
  3. Serve. Serve the cheese hot garnished with chives with the roasted vegetables and soft pretzels on the side.

Other Recipes to Try

If you enjoy this 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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