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Recipe for Beer Cheese Fondue for National Fondue Day

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The next two days are epic for cheese lovers. Today marks National Fondue Day and tomorrow is National Grilled Cheese Day. (Sorry, Lactaid lovers.) In honor of today's festivities, we asked John Gladish of the Fat Dog in Hollywood to share his recipe for fondue, which is kicked up not by port or brandy, but by craft beer. It's served at the restaurant with a fresh Bavarian pretzel, sausage, veggies, and some apple slices. You can do the same at home, or just down it like a bowl of soup. Go ahead, no one's judging.

Avery White Rascal and Fontina Cheese Fondue

Serves 2


4oz fontina cheese, shredded
4oz Avery White Rascal Ale, or similar blonde ale or wheat beer
1 tsp roux

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2 oz broccoli florets, blanched and shocked
2 oz roasted yukon gold potatoes, chilled and cut into large dice
2 oz granny smith apple, cut into large dice
2 oz smoked kielbasa sausage, cut horizontal, grilled, then cut into bite size portions
2 Bavarian style pretzels, salted and warmed in a 350 degree oven


1. Start by putting a small non reactive pan over medium heat. Add beer, and bring up to a simmer.
2. Next, whisk in the fontina cheese, bring mixture to a boil. Finish by adding in the roux, being careful not to scorch and whisking continuously until mixture is thickened, about 2 minutes.
3. For presentation, arrange sausage, apple, potato, pretzel and broccoli on a serving platter.
4. Place your cheese fondue in a serving dish fitted with a heat source underneath and serve immediately.

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