Creamy, savory, indulgent and utterly delicious! Beer adds a hoppy twist to melted Swiss and Gruyere cheeses. Serve simply with sliced bread, or with meats, broccoli, cauliflower, bell peppers, mushrooms, apples & pears, potatoes, or whatever you like. This is a great meal paired with a simple green salad.
Course: Appetizer, dinner, lunch, Snack
Cuisine: French, Swiss
Fondue forks or long handled forks
Fondue pot preferred
or heavy bottom saucepan + travel stove butane type to keep saucepan warm
1/2 cupdry white wine
1/2 cupbeer, use a Pilsner lager, bock, or wheat ale. Avoid sour beers.
2cupsfresh shredded Swiss cheese, shred it yourself don't use pre-shredded cheese.
2cupsfresh shredded Gruyere cheese, shred it yourself don't use pre-shredded cheese.
asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchiniroasted
mushroom (crimini, shiitake, oyster, or sliced portobellos) sauteéd
grilled steak, poached chicken, cooked hamcubed
Cured meats, like beef jerky, kielbasa, pepperoni, salami, and sausage
sliced green or red apple, sliced pearsraw
Plan ahead to know what you're serving with the fondue, and prepare accordingly. Arrange plated options on table, leaving space for the centerpiece - your fantastic fondue.
Simmer wine and beer in fondue pot (or saucepan). Add Swiss cheese, Gruyere cheese, a little at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in Magique and nutmeg. Garnish if you like with chopped chives or parsley. Serve and enjoy!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!