Cheddar Ale Fondue

My mom always made this during the winter and today seems like a lovely day to curl up with some warm pretzels and fondue. Note: This is thin when just coming off the stove, but thickens nicely as it sits. This is best warm, though, so you may want to make the day before you want to serve it and refrigerate overnight. Then, all you have to do is re-warm it with a little more ale (if needed) to thin it out.

Ingredients:

4 cups extra sharp cheddar cheese, shredded (this works best if you shred it yourself, but bagged will work, too)

3 Tablespoons cornstarch

12 ounces ale-I’m going with a pale ale, but you can go crazy

2 teaspoons ground mustard (or more, if you like it-I use a Tablespoon)

½ teaspoon salt

1 Tablespoon Worcestershire sauce

A pinch of smoked paprika to make it pretty (optional)

Assorted pretzels, toasted breads, vegetables, etc. for dippers

Directions: In a medium mixing bowl, stir together the cheese and cornstarch. Set aside while you put a medium saucepan on the stove. Add the ale to the saucepan and heat over medium heat until simmering. You will see bubbles forming around the edges of the pan.

Add the cheese one small handful at a time, whisk (yes, you need a whisk here) until each addition is incorporated. This is where things get dicey—it will look like the cheese isn’t really blending with the liquid. Once all the cheese is added, stir in the mustard, salt and Worcestershire. Bring the heat up to medium high, whisking constantly for about 4-5 minutes. Trust me, once the cornstarch starts to thicken this up, it all becomes smooth. You don’t want a full rolling boil, though. You should be whisking enough that the bottom doesn’t burn. Nothing worse than trying to remove burnt cheese from the bottom of a pan, right?

Remove from the heat and let cool for several minutes to really tighten up. Sprinkle with paprika, if you want. Pour into a bowl, dip, eat, and repeat.