ALEXANDER CHEESE FONDUE
Enjoy a cheese fondue revisited by Chef Jonathan Garnier!
Inspired by raclette, this original recipe uses lager as a base and combines three tasty cheeses: Gruyère, Emmental and Cheddar. A unique and convivial blend that's sure to please everyone!
Total time: 25 min - Preparation: 5 min - Cooking time: 20 min - Quantity: 4 portions
Ingredients
- 15 ml (1 tablespoon) unsalted butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 15 ml (1 tablespoon) sugar
- 1 bottle Alexander Keith's India Pale Ale
- 15 ml (1 tablespoon) flour
- 200 g (7 oz.) grated Emmental cheese
- 200 g (7 oz) 3-year aged cheddar, grated
- 200 g (7 oz) Gruyère cheese, grated
- Salt and pepper to taste
Preparation
- Heat a fondue pot on the stovetop. Add the butter and sauté the shallots for 3 minutes over high heat.
- Add the garlic and sugar and sauté for 1 minute.
- Deglaze with beer and reduce by half. Add the sifted flour and, using a whisk, remove any lumps.
- Once the beer has reduced, gradually add the cheese and allow to melt over low heat. Avoid boiling the mixture. To prevent lumps from forming, keep stirring as you add the cheese. Check seasoning.
- Transfer the mixture to the table, keeping it warm with a fondue burner.
- Serve with pieces of bread, boiled potatoes, cold cuts or even chopped apples and pears.
