Recipe: Cheddar Cheese Fondue (using beer)

CHEDDAR CHEESE FONDUE

2 pounds aged cheddar cheese, shredded
2 tablespoons cornstarch
1 teaspoon powdered mustard
2 tablespoons unsalted butter
2 cups beer (open an hour before using it: flat beer is best)
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

In a large bowl, toss the cheese with the cornstarch and powdered mustard to coat.

In a large saucepan, melt the butter in the beer over medium-high heat. Bring to a boil, reduce the heat to low, and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the Worcestershire and hot sauce.

Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat underneath the pot, if possible, to keep the fondue warm, not hot.

Makes about 5 cups; 6 to 8 main-course or 12 to 14 appetizer servings
Source: Great Party Fondues by Peggy Fallon