Machine Shed Beer Cheese Fondue


2 Tbsp butter
1/2 Tbsp garlic, minced
1 tsp fresh thyme, chopped
1 tsp basil, chopped
3 Tbsp beef base
1/2 gallon heavy cream

For the Roux:

1/4 lb (1 stick) margarine
1/2 cup flour

1 lb Colby Cheese, shredded
8 oz brown ale
2 oz cream cheese
1 1/2 tsp red pepper flakes

Sauté first four ingredients, add beef base, heavy cream, and simmer. In a separate pan make a roux by melting margarine then adding the flour and allow to cook for a few minutes. Whip roux into cream mixture until it thickens and is smooth. Add cheese and stir till all is absorbed. Add remaining ingredients and stir until cream cheese is melted and fondue is smooth. Serve with toasted bread, pretzels or  whatever you want.

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