The sun came back out yesterday for the first time in I don’t how long; September set a record for rainfall in our neck of the woods. When that happens in the Pacific Northwest you know it’s been damned wet and cool.
This early chill of fall has pushed us to start thinking more seriously about soups and chili though a new friend said her ‘dammit-winter-and-the-rainy-season-is-coming-on’ favorite comfort food is warm and gooey cheese fondue scooped up with some orchard fresh local apples and other goodies.
Being a card-carrying carnivore I immediately challenged her assertion that a simple cheese fondue could satisfy like a big, steaming bowl of chowder or gumbo (or even a savory Texas style chili).
The next thing I knew she was boasting about a Pale Ale and Cheddar Fondue that could go toe to toe with any cold, wet fall day and within 48 hours we were standing around her kitchen island fighting over the best reach to the fondue pot.
I personally think this is outrageous with a tart, crisp Granny Smith apple slice, though She Who Must Be Obeyed and others preferred the sweetness of Pink Ladies, Fuji and Gala apples. Carnivores can still get their meat buzz for the day with a few hunks of Italian sausage dipped in this glorious mixture, though a piece of crusty bread, just lightly toasted, might be the very best.
This one goes into the fall and winter rotation…
3/4 lb. sharp cheddar cheese, cut into 1/2 inch cubes
1 tbsp. corn starch
3/4 tsp. dry mustard
1 tsp. sweet paprika
2 tbsp. butter
2 cloves garlic, minced (really)
3/4 cup of your current favorite pale ale
2 tsp. Worcestershire sauceApple wedges (see discussion above)
Bread cubes, lightly toasted
Linguica or Italian sausage pieces, cooked, warmed
Warmed cooked potato wedges / pieces
Prep time. Combine the cubed cheese, corn starch, mustard and paprika; mix well.
Melt it. Melt the butter in a medium sauté pan over medium heat; sauté the garlic until fragrant and soft. Pour in the pale ale and add Worcestershire sauce; bring to a simmer. Add the cheese in four additions, stirring gently until completely melted and smooth.
Fondue time. Pour into your fondue pot, turn it to low or light the heat source and go to it with all the goods.
Enjoy.
