Bavarian Beer Fondue

• 1 1/2 cups beer or dark ale
• 2 cloves garlic, minced
• 8 ounces mild Cheddar cheese, shredded
• 8 ounces sharp Cheddar cheese, shredded
• 2 tablespoons cornstarch
• 1 teaspoon whole-grain or Dijon mustard
• 2 sourdough baguettes, cut into bitesize cubes, each with some crust on
• Apple slices
• Sliced cooked chicken-apple sausages
• and/or cooked Yukon Gold, Red Bliss, or purple potatoes, halved or quartered
• Small cornichons or dill pickles for serving

1. In a fondue pot over medium heat, heat the beer with the garlic until bubbles appear.
2. Toss the cheese lightly with the cornstarch until evenly coated and add a handful at a time, stirring each time until the cheese is completely melted.
3. Stir in the mustard and keep warm over low heat.
4. Serve with the sourdough bread cubes, apple slices, sausages, and/or potatoes.
5. Offer cornichons on the side.

garlic, cheddar cheese, cheddar cheese, cornstarch, wholegrain, sourdough baguettes, apple slices, red bliss, cornichons

Taken from www.cookstr.com/recipes/bavarian-beer-fondue (may not work)