PeterL wrote on Sat, 4 Jul 2009 23:39:53 +0000 (UTC):

>> I was perusing old e-mail files and ran across this recipe in
>> my Gmail. Sent to me by Kili on October 6th, 2008. <sigh>

> Damn....... it's not that long ago, is it? :-/

>> Thought I'd share... She was such a sweet kid!
>>
>> Cheddar Beer Fondue
>>
>> 1 lb. sharp cheddar cheese, shredded
>> a.. 1 tbsp. flour
>> b.. 1 1/2 tsp. dry mustard
>> c.. Dash cayenne (or add a dash of hot sauce to the melted
>> mixture) d.. 3/4 c. beer e.. 2 tsp. Worcestershire sauce
>>
>> Preparation:
>>
>> In bowl, combine cheese, flour, mustard and ground cayenne;
>> mix to blend well. In fondue pot, combine beer and
>> Worcestershire sauce. Set temperature at 375 and heat until
>> bubbling. Gradually add cheese mixture and stir constantly
>> until cheese melts and mixture is smooth, about 5 minutes.
>> Reduce temperature to 200 and serve with crusty bread cubes
>> or other dippers.

> Mmmmmmmmmmmmm....... cheese........ beer........ cold
> nights....... Mmmmmm

> And I just got my latest cheese delivery too!!

> One of the cheeses included would be perfect in a fondue.

For those of us who are more traditional and use a real flame to heat
the pot, the wine or beer can be heated to a simmer over medium heat on
a stove and then transferred to the actual table stand after the cheese
has dissolved.. To tell the truth, I've never seen a fondue pot with a
temperature regulator! Another traditional thing missing is that the
pot should be well rubbed with garlic before adding anything else.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not