Our dippings for the cheese include tricolor bread, pretzel bites, roasted potatoes, brussel sprouts, asparagus, bell peppers, and mushrooms. The other fondue was "S"'s Pesto Fondue. MMMM.
homemade marshmallows, Nutella swirl cheesecake bites (OMG, "S", they were amazing!), and fresh fruit: Banana, pineapple, strawberry, and apple.
Beer and Caraway Fondue:
Adapted from Crockpot 365
~ 1 tbsp butter
~1 yellow onion, diced
~2 garlic cloves, minced
~8oz Gruyere cheese, shredded
~8oz sharp white cheddar, shredded
~4-5 tbsp cornstarch
~2 tsp ground mustard
~1 tsp caraway seeds
~1 bottle of beer (we used Sam Adams Boston Lager)
~1/2 tsp salt
In a heavy saucepan on med, add butter and saute the onion and garlic until soft. Add cheese and stir. Add 4 tbs cornstarch, the mustard and caraway seeds and salt. Stir and let cook until melty. Add beer. Stir and cook until alcohol burns off, its nice and gooey, and it thickens, about 10 minutes. Stir often. Add additional cornstarch if needed.
Put in warm fondue pot and serve (or just take saucepan to table and eat from the pan. We won't judge)