Aged Cheddar And Pilsner Fondue

• Aged Cheddar and Pilsner Fondue
• 1 pound aged cheddar cheese, shredded (the older the cheese, the better!)
• 1 tablespoon cornstarch, slightly rounded
• 1 pinch chili powder
• 1 pinch paprika
• 1 pinch cayenne
• 1 1/2 teaspoons mustard powder
• 2 tablespoons butter
• 2 cloves of garlic, peeled and minced
• 1 medium shallot, minced (or a small onion)
• 1 cup pilsner or favorite ale
• 2 teaspoons Worcestershire sauce (or to taste)
• 1 pinch Kosher salt and fresh ground pepper, to taste
• Dipping Suggestions
• 2 apples, sliced into wedges
• 1 teaspoon lemon juice
• 3 spicy sausage links
• 1 loaf of day old sourdough, cut into cubes
• 1 bunch of asparagus
• 1 bunch of broccoli
• 1 pound potatoes
• 1 head of cauliflower
• 4 to 5 shallots

1. Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.
2. Heat butter in frying pan, then saute garlic and shallots for 5 minutes. Be careful they do not brown or burn.
3. Add the pilsner and Worcestershire sauce. Heat until simmering.
4. Add the cheese, a little at a time until it's all melted and stir to combine.
5. Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions.
6. To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.
7. Bake or grill your sausage until cooked through, then slice into rounds.
8. Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375u0b0F until cooked through but not too soft.
9. Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

cheddar cheese, cornstarch, chili powder, paprika, cayenne, mustard powder, butter, garlic, shallot, favorite ale, worcestershire sauce, kosher salt, dipping suggestions, apples, lemon juice, sausage, sourdough, asparagus, broccoli, potatoes, cauliflower, shallots

Taken from food52.com/recipes/20059-aged-cheddar-and-pilsner-fondue (may not work)