Beer Cheese Fondue with Roasted Vegetables
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.
Servings 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.