Frankenmuth Pilsener Fondue

By the numbers, Super Bowl Sunday is second only to Thanksgiving in American food consumption (I read it on Wikipedia, so it must be true). I love chips, dips, wings, and chili as much as the next red-blooded American, but when it comes to Super Bowl Sunday, beer blitzes everything else on the menu.  So, why sideline the stuff as a mere beverage?  Beer adds an extra layer of depth and flavor to this simple cheese fondue recipe, bringing your Super Bowl party to it's A-game in no time flat.

Goes great with brats from Sobie!

It's only a little over a week away, so start planning your menu now! 

For this recipe, you will need:

2 1/2 cups (10 ounces) shredded sharp cheddar cheese
4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

Suggestions for serving:

Spent grain, rye, pumpernickel or sour dough bread, cubed; cubed or thick sliced and browned wursts (knackwurst, bratwurst, etc), blanched cauliflower florets, mini Gherkin pickles, pickled onions, anything else you like smothered in cheese.

Directions:

1) Combine cheeses in a bowl with flour (this will prevent the cheese from separating and getting oily when added to the beer). Add beer to a small pot and bring up to a bubble over medium heat.

2) Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon so it doesn't bubble over.

3) When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot and serve.  Cheers!