What goes better with football than beer and cheese? Exactly. Beer and cheese melted together so you can dip hunks of bread into it. It’s coming up on Super Sunday, and that means right now Fried, Battered, Grease-filled and Cheese-covered are the four main food groups. Today, let’s talk Cheese-covered.
This recipe for Amstel Light and Smoked Gouda Fondue was sent to me from Chef Jake Linzinmeir of Chair 8 Restaurant, in Telluride, CO. Chef Linzinmeir is known for putting an upscale spin on classic American comfort food, and he created this recipe to serve at apres ski parties that he and Amstel Light are hosting at Park City Mountain Resort. (And when he’s not in the kitchen, Chef moonlights as an accomplished skier and member of the search and rescue squad.)
What I love about this recipe is not only does it bring together beer and cheese into an epicurean, culinary delight, but it makes you think differently about fondue. (Ever say to a buddy, “Hey dude, let’s go get some fondue”? Me either. And we both know why.)
Give this a shot this Sunday. It couldn’t be easier to make and I’m betting it goes over big. (And invite a lot of friends. This recipe feeds about 40.)
Amstel Light Beer and Smoked Gouda Fondue
6 cloves garlic
6 cups Amstel Light
3 lbs. grated Gouda
3 lbs. grated smoked Gouda
6 tsp. dry mustard powder
6 tbs. corn starch
• Crush cloves in large sauce pot
• Add Amstel Light and slowly warm to simmer
• Gradually add cheese and stir continuously
• Slurry (add water until paste-like) mustard powder, add water if needed for texture
• Add in Cayenne
• Slurry cornstarch and add until desired thickness
Use thick bamboo skewers and serve with grilled crusty bread and pretzel sticks, apple wedges, radishes, celery sticks, cherry tomatoes… anything you think tastes better covered in cheese.
If you’re in Telluride this season, head in to Chair 8 and see Chef Jake. Tell him BG sent you.