Pumpkin Ale & Cider Gruyere Fondue – Christiann Koepke

Fondue should be an everyday thing. It’s the easiest appetizer to make and perfect for hosting. This Autumn version combines hard, crisp apple cider and pumpkin ale for a seasonal twist. If you haven’t already, make sure to invest in a fondue pot that you can reuse time and time again.

• 2 pounds Gruyère cheese coarsely grated
• 1 pound Babybel cheese grated
• 3 tablespoons cornstarch
• 1, 16 oz bottle pumpkin ale beer
• ¼ cup hard apple cider
• 1 ½   tablespoons apple cider vinegar
• 1/4 teaspoon sea salt

• Toss cheese and cornstarch in large bowl to coat.
• In medium saucepan over medium heat, bring beer, hard cider and vinegar just to a simmer. Reduce heat to medium low (liquid should be barely simmering).
• Add a handful of cheese to the simmering liquid. Using a wooden spoon or silicone coated whisk, stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions.
• Increase heat to medium and cook until fondue begins to bubble, stirring constantly.
• Remove from heat. Add salt to taste.
• Transfer fondue to fondue pot. Set fondue pot atop stand; light candle or canned heat burner.
• Serve with apple slices and/or baguette toasts. Store any leftovers in airtight container in fridge for up to 1 week.