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garlic clove. Add 1 cup of the beer and the
lime juice and set the temperature to Setting
4½ to bring the beer to a simmer (but not
boiling).
4. Once the beer begins to simmer, reduce
the temperature to Setting 3½. Slowly add the
cheese, about ¼ to
1
⁄3
of a cup at a time
Use a nonstick whisk (such as a silicone-coat
ed one) to work the cheese into the liquid.
Once the cheese is fully melted into the
beer, gradually add more cheese, little by
little, alternating with the beer as you go,
about
1
⁄3
to ½ cup at a time, while adding the
cheese. This ensures that the consistency of
the fondue will be nice and creamy. (The beer
keeps the cheese from separating and from
becoming stringy).
5. Once all the cheese has been added (most
of the beer will be incorporated as well, but
you may have up to ¾ cup remaining) make
a slurry of the remaining cornstarch and
2 tablespoons of the beer by stirring the two
together until homogenous. Add the slurry to
the fondue and whisk to fully combine. Stir in
the strained salsa. Stir in more beer if the
fondue is too thick.
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Tortilla chips pair
perfectly with this fondue, but pieces of grilled
chicken work well, and crusty bread cubes
and blanched vegetables also pair nicely.
*For an alcohol-free version, substitute chicken
stock or apple cider plus 1 tablespoon of lemon
juice for the beer.
CraB Cake Fondue
Because crab is the star of this fondue, be sure
to buy the best crabmeat possible – it makes a
world of difference!
Makes 6 to 8 servings
1 teaspoon vegetable oil
1 small (or ½ medium) onion, peeled and
chopped
½ small red bell pepper, seeded and
chopped
1 jalapeño, seeded and nely chopped
½ teaspoon kosher salt
¼ cup dry white wine, room temperature
1¼ cups half-and-half
1 package (8 ounces) cream cheese, cut
into 6 pieces
½ pound Cheddar, nely shredded
½ pound crabmeat (use the highest quality
that you can purchase)
1 teaspoon Old Bay seasoning
½ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1. Put the oil in the fondue pot and set to Setting
4–4½. Once oil is hot, add the chopped veg-
etables and ¼ teaspoon of the salt. Cook until
softened, about 1½ to 2 minutes. Add the
wine, cooking until it is almost completely
evaporated, and then stir in the half-and-half.
2. Once the half-and-half is warmed through, stir
in all of the cream cheese and then the
Cheddar, about ½ cup at a time. Once the
cheese has fully melted, stir in the crabmeat,
remaining salt, Old Bay, Worcestershire and
mustard. Taste and adjust seasonings as
desired.
3. Reduce the temperature to Setting 3 for
serving. This fondue pairs well with crusty
bread cubes and steamed or blanched green
beans and broccoli.
BAGNA CAUDA
A delicious sauce for dipping vegetables and
bread that originated in Piedmont, Italy – perfect
served as an appetizer course.
Makes 4 to 6 servings
4 large garlic cloves
16 anchovies (one 3.35-ounce jar), drained
and halved
2 cups extra virgin olive oil
½ cup unsalted butter, cubed