CRAFT BEER CHEESE RECIPE RECIPES

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BEER AND CHEESE FONDUE NACHOS RECIPE (EASY, CROWD-P…



Beer and Cheese Fondue Nachos Recipe (Easy, Crowd-P… image

A homemade take on stadium-style pump cheese. Go team!

Provided by Ivy Manning

Categories     Main dish    Dinner

Total Time 2700S

Prep Time 900S

Cook Time 1800S

Yield 6

Number Of Ingredients 13

6 ounces sharp cheddar cheese (not pre-grated)
2 slices American cheese singles
8 ounces corn tortilla chips (about 7 cups)
1 (2.25-ounce) can sliced black olives
1/2 cup chunky tomato salsa
1/2 cup sliced pickled jalapeños
2 tablespoons pickled jalapeno brine (from the jar)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup whole milk, divided
1/2 cup India Pale Ale (IPA or Hazy IPA)
1 to 2 teaspoons Tajín or taco seasoning
Salt

Steps:

  • Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Tear 2 slices American cheese into small pieces, set aside at room temperature for 1 hour ideally, but at least while you’re preparing the other ingredients.
  • Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with aluminum foil. Arrange 8 ounces corn tortilla chips on the baking sheet in an even layer.
  • Drain 1 (2.25-ounce) can sliced black olives and pat dry with paper towels. Place 1/2 cup chunky tomato salsa in a fine-mesh strainer to drain off the excess liquid. Coarsely chop 1/2 cup sliced pickled jalapeños and pat dry with paper towels.
  • Melt 3 tablespoons unsalted butter in a medium (3-quart) saucepan over medium heat. Add 3 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute. Remove the pan from the heat. While whisking constantly, slowly pour in about 1/2 cup whole milk and whisk until smooth.
  • Return the pan to medium heat and gradually whisk in the remaining 1/4 cup whole milk and 1/2 cup IPA. Cook, whisking frequently and scraping down the sides and bottom of the pan, until the mixture is thick, bubbly, and no floury taste remains, about 8 minutes. Meanwhile, place the tortilla chips in the oven to warm.
  • Reduce the heat to low. While whisking constantly, add the cheddar and American cheeses one big pinch at a time until all the cheeses have been added and the mixture is smooth, about 5 minutes. You will initially be able to see bits of grated cheese in the sauce; keep stirring over low heat, and eventually the cheese will melt fully and the sauce will become smooth (it should coat the back of a spoon). Do not let it come to a boil.
  • Add 2 tablespoons pickled jalapeño brine and 1 to 2 teaspoons Tajín or taco seasoning (adjust according to your taste) and whisk to combine. Taste and season with salt as needed.
  • Remove the chips from the oven. Drizzle the sauce evenly over the chips. Sprinkle with the drained salsa, jalapeños, and olives. Serve immediately right off the baking sheet.

Nutrition Facts : SaturatedFatContent 12.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.5 g, SugarContent 3.4 g, ServingSize Serves 6, ProteinContent 14.8 g, FatContent 34.9 g, Calories 597 cal, SodiumContent 712.9 mg, FiberContent 4.2 g, CholesterolContent 0 mg

CHEESE FONDUE RECIPE | EPICURIOUS



Cheese Fondue Recipe | Epicurious image

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Provided by The Gourmet Test Kitchen

Total Time 30 min

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)

Steps:

  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  • Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
  • Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

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CHEESE FONDUE RECIPE | EPICURIOUS
This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.
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