Beer Cheese Fondue Recipe
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3 reviews
Good
Beer Cheese Fondue Recipe
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This Beer Cheese Fondue recipe is served with mini pigs in a blanket, homemade potato chips, and bacon wrapped chicken bites.
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Ingredients
Beer Cheese Fondue
- 1 clove garlic
- 10 oz sharp cheddar shredded
- 6 oz gruyere shredded
- 1 Tablespoon flour
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 Cup beer Lager
Mini Soft Pretzels (makes about 32 mini pretzels)
- 1 cup warm water
- 1/2 Tablespoon + 1 tablespoon sugar
- 1/2 Packet of Active Dry Yeast 1 1/8 teaspoon
- 2 1/2 - 3 cups flour
- 1/2 tablespoon salt
- 1 teaspoon canola oil
- 1/8 cup baking soda
- 1 egg
- coarse salt
Bacon Wrapped Chicken Bites
- 1 lb chicken breast cut in to cubes
- 1 lb Bacon
- 2/3 Cup brown sugar packed
- 2 Tablespoons chili powder
Homemade Potato Chips
- 1 russet potato
- 1/2 tsp salt
- 1/4 tsp garlic powder
Pigs In A Blanket
- About 20 mini sausages I used chicken & apple
- 1 Can of Crescent Rolls
Instructions
Beer Cheese Fondue
- Cut the garlic in half. Rub the cut ends all around the bottom and sides of the pot.
- In a large bowl, combine shredded cheeses, salt, white pepper, and flour.
- Add beer to a saucepan and bring to a bubble over medium heat.
- Reduce to a simmer and then begin adding the cheese, one handful at a time, stirring constantly with a wooden spoon.
- When all the cheese is fully melted, transfer to your fondue pot and serve.
Mini Soft Pretzels
- Mix together the warm water and 1/2 tablespoon sugar in the bowl of an electric mixer. Sprinkle with the yeast and let sit for 10 min. (yeast should foam up).
- Add 1 cup of flour to yeast, and mix together on low until combined. Add the salt and 1 and a half more cups of flour. Beat on medium low until the dough pulls away from the sides of the bowl. Add the last 1/2 cup of flour and knead on low for 5 min. or so. (If the dough still seems wet and sticky add another 1/2 cup of flour).
- Transfer the dough into a large bowl coated in the oil. Turn the dough to cover all sides with the oil as well. Cover with a towel and leave in a warm place for 1 hour. The dough should double in size.
- Heat the oven to 450 degrees. Lightly spray a baking sheet or two (depending on how big your sheets are. I have once giant one) with cooking spray or cover with parchment paper.
- Punch down the dough and transfer to a lightly floured board. Knead once or twice and divide into 32 pieces (These pretzels once cooked were about 1 1/2 - 2 inches wide). Wrap in plastic.
- Roll one piece of dough at a time into a 10-12 in strip. Twist into a pretzel shape and transfer to the prepared baking sheets. Cover with a towel and continue to form all pretzels. Let pretzels rest until they rise slightly, about 10-15 min.
- Fill a large, shallow pot or saucepan with 2 inches of water. Bring to a boil. Add baking soda (be careful, it foams up quickly) and 1 tablespoon sugar. Reduce to simmer and place 4-6 pretzels in the water. Poach 1 minute on each side and place back on the baking sheet. Repeat process for all pretzels.
- Beat 1 egg with 1 tablespoon water and brush each pretzel with a bit of the glaze. Sprinkle with coarse salt and bake for 10-12 min or until golden brown. Let cool on wire rack.
- Eat warm or keep at room temperature for a couple days.
Bacon Wrapped Chicken Bites
- Cut each slice of bacon into thirds and wrap around the chicken breast cubes. Secure with a wooden toothpick.
- Combine brown sugar and chili powder in a small bowl. Dredge bacon wrapped chicken in the mixture.
- Place chicken on a baking sheet or stone that has been coated in non-stick spray. Bake at 350° for 30-35 minutes, until bacon is crispy.
Homemade Potato Chips
- Preheat your deep fryer or some oil in a pan to 325°.
- Slice the potato at the thinnest setting on a mandolin slicer.
- Drop the potatoes in the oil and cook for a few minutes until crispy.
- Transfer to a paper bag filled with the salt and garlic powder. Shake until chips are coated.
Pigs In A Blanket
- Preheat oven to 375°.
- Cut each crescent roll into narrow thirds. Wrap each third around one sausage.
- Place on a baking sheet or stone and cook for 12-15 minutes, until crescents are beginning to turn light brown.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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