FRENCH FONDUE CHEESE RECIPES

Steps:

• In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

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.