Chicken Quesadillas
German Mustard Fondue for a Crowd
| By : |
| Prep Time | 15-20 Minutes |
| Cook Time | 10 Minutes |
| Servings |
8-10 Servings
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Ingredients
Fondue:
- 2 cup German lager
- 3 garlic cloves minced
- 1 tbsp whole grain German mustard
- 16 oz sharp cheddar shredded
- 16 oz sharp white cheddar shredded
- 8 oz Colby jack shredded
- ½ cup cornstarch
- ¾ cup heavy cream
- salt to taste
Dipper Suggestions:
- 1 cup whole mushrooms
- 8 oz salami sliced
- 1 loaf sourdough cubed
- 1 loaf rye bread cubed
- 1 cup cornichons
- 1 cup carrots cut into batons
- 1 apple sliced
- 1 pear sliced
- 1 lb fingerling potatoes boiled
- 2 large soft pretzels cut into 1-inch chunks
- Fondue sticks or skewers
Ingredients
Fondue:
Dipper Suggestions:
|
Instructions
- In a large mixing bowl, combine all shredded cheeses with cornstarch and toss to evenly coat.
- On the Instant Dutch Oven, press Manual and set at 203°F for 30 minutes.
- Add the beer, garlic cloves, and mustard. Bring to a simmer.
- Add in one handful of cheese at a time, whisking to incorporate before adding more cheese. Continue whisking until everything has melted.
- Add the heavy cream and stir to combine. Season with salt to taste.
- Press Cancel then Manual and set the Instant Dutch Oven to 150°F for 2 hours. This temperature will keep the cheese melted for continual use.
- Serve fondue with your favorite bites, such as fresh bread, tangy pickles, and fresh fruits and veggies!
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