In the past all of the fondues I have made have been variations on cheddar fondue and basic chocolate fondue. But this time around I really wanted to get in and try out some new things. I used to think I did not like Gruyere cheese, but have been proved wrong and knew it was time to try a fondue with the cheese that belongs in it. But, I feel that any cheese dish is improved with the addition of beer, so I used it instead of wine that traditionally goes into the dish. It does make it easier for the cheese to seize up (the wine helps prevent this), but if you are careful with the heat and the stirring, you should be ok.
The white chocolate fondue is very sweet, but is a great change from the traditional chocolate. I'm a big fan of this with bananas and strawberries particularly.
2 TB butter
1 clove garlic, minced
1 TB Worcestershire sauce
1 1/3 c. beer
2 c. Gruyere cheese, grated
1 c. Parmesan cheese, grated
2 TB flour
chopped vegetables, bread, etc. for dipping
Toss the grated gruyere and parmesan with the flour and set aside. Heat the butter in a medium saucepan over medium heat. Add the garlic and saute, being careful not to burn. Add the beer and the worcestershire sauce and turn up the heat to medium high and cook until it just begins to boil. Turn the heat back down to medium/medium-low. Add the cheese and stir slowly until the cheese melts. Try not to over stir as this will cause the cheese to seize up. Serve in a fondue pot as soon as the cheese has melted and the sauce is smooth.
1/2 c. heavy cream
12 oz. white chocolate, chopped coarsely
1/8 c. raspberry vodka
fruits, angel food cake, etc. for dipping
Mix together all ingredients in a small saucepan over medium/medium-low heat. Stir constantly until the chocolate has melted and the sauce is smooth. Serve in a fondue pot immediately.