There is no better place on earth to drink beer than a dark, cozy British pub. Some tasty pub grub washed down with a sturdy ale is the ideal antidote to the damp English winter. This fondue is a salute to the crowning achievements of English cuisine: beer and cheese.
Recipe courtesy of Fondue by Lenny Rice and Brigid Callinan; photography by Leo Gong
|1 pound red Cheshire or sharp Cheddar, grated||1 cup English or Scottish ale|
|2 tablespoons all-purpose flour||1 teaspoon kosher salt|
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately.
Serve with: Irish soda bread cubes; toasted whole grain and rustic bread cubes; assorted crackers; apple chunks; pear chunks; cooked British sausages, cut into bite-size chunks; boiled red or Yukon gold potatoes
Beverage suggestions: ale or stout; Sauvignon Blanc; tawny port
Cheese note: Cheshire is a Cheddar-style English cheese whose sharp, savory flavor comes from the abundant salt deposits in the areas where the cattle graze. The addition of annatto, a natural coloring for cheese derived from the seeds of the achiote tree, gives red Cheshire its rich hue. This cheese makes a beautiful, deep reddish-orange fondue.
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