Hoegaarden Cheese Fondue

A classic fondue made with Hoegaarden^® beer instead of wine. Serve as a festive starter or as a main course for a light supper along with a salad. Makes 4 to 6 servings

Ingredients

• 1 clove garlic, crushed
• Grated nutmeg
• 3 tablespoons kirsch (cherry brandy)
• 1 tablespoon cornstarch
• 1 bottle Hoegaarden^® beer room temperature
• 1/2 pound (about 3 cups) Emmenthaler, shredded
• 1/4 pound (about 1 cup) Gruyere, shredded
• White pepper to taste
• French or Italian bread, cut into 1-inch cubes
• Cauliflower and broccoli florets, blanched

Method

Rub a heavy saucepan (a small iron skillet works well*) with the garlic and dust with the nutmeg. In a small cup mix the kirsch with the cornstarch until it is well dissolved; set aside. Pour in the Hoegaarden and heat over medium heat until it barely simmers.

Add the cheese a little at a time, stirring constantly with a wooden spoon. Do not let the cheese boil.

Continue to add the cheese and quickly stir in the kirsch cornstarch mixture and whisk vigorously until the sauce thickens.

Serve with assorted blanched vegetables and chunks of crusty warm bread.

*If you are using an iron skillet, it can be brought directly from the stove and placed over an alcohol lamp at the table.