Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Cheddar and Beer Fondue
Dirty Girls Do the Superbowl: Part V
Let’s fondue it, Eve. Let’s fondue it all. night. long.
Who needs hot wax when you’ve got steamy cheese and vegetables?
Whoa, whoa, whoa. Don’t forsake me my hot wax. Can’t I have my wax AND my cheese? I totally want to run a train on some cheddar, tart apples and dark and sultry pumpernickel bread.
I can divulge that your dark and sultry pumpernickel will be much more satisfied with the cheese than the wax. I’m not judg’n. It’s just my moral imperative as your friend to point out what you might have forgotten.
Hmmm. Well, while I figure out bread-human-cheddar biology, why don’t you whip us up a pot of fondue, then…
3 c. of high-quality shredded sharp cheddar (get the pre-shredded paraphernalia in the bag at your own peril)
2 c. of Dubliner Irish cheese
1/4 c. of flour
1 tsp. of paprika
1 bottle of beer (we used Stella Artois, but you can experiment)
1 clove of garlic, minced
scant teaspoon or Worcestershire sauce
scant teaspoon of horseradish (optional)
bread cubes (pumpernickel, rye, sourdough)
tart granny smith apple cubes
roasted cauliflower florets
Put the cheese in a large bowl and sprinkle the flour and paprika on top. Set aside. In a large pot, heat the bottle of beer and the garlic until it is barely at a boil. Start whisking in handfuls of cheese at a time until it is all incorporated and the mixture is smooth and creamy in texture. Add a little more beer if the sauce is too thick. Add the Worcestershire sauce and horseradish and taste for seasoning. Transfer to a warm fondue pot and start skinny dipping!
This version is think and decadent as hell – if you want your dipping to be a little skinnier, replace the 2 cups of Dubliner Irish Cheese with gruyere, emmenthaler or some other fancily-named swiss.