There is no better place on earth to drink beer than a dark, cozy British pub. Some tasty pub grub washed down with a sturdy ale is the ideal antidote to the damp English winter. This fondue is a salute to the crowning achievements of English cuisine: beer and cheese.Ingredients:
• 1 pound red Cheshire or sharp Cheddar, grated
• 2 tablespoons all-purpose flour
• 1 cup English or Scottish ale
• 1 teaspoon kosher salt
Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Makes 2½ cups
SERVE WITH: Irish soda bread cubes • toasted whole grain and rustic bread cubes • assorted crackers • apple chunks • pear chunks • cooked British bangers (sausages), cut into bite-size chunks • boiled red or Yukon gold potatoes
BEVERAGE SUGGESTIONS: ale or stout • sauvignon blanc • tawny port
CHEESE NOTES: Cheshire is a Cheddar-style English cheese whose sharp, savory flavor comes from the abundant salt deposits in the areas where the cattle graze. The addition of annatto, a natural coloring for cheese derived from the seeds of the achiote tree, gives red Cheshire its rich hue. This cheese makes a beautiful, deep reddish-orange fondue.
This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.
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