aged cheddar fondue with roasted vegetables

Aged Cheddar Fondue with Roasted Vegetables

How can you top an appetizer where you get to dip things into melted Cheddar cheese? This aged cheddar fondue seasoned with a combination of pilsner beer and Worcestershire is served with an assortment of roasted vegetables and is the perfect appetizer for a chilly fall day. I am not sure why I have never thought to serve roast vegetables with fondue rather than cut, raw vegetables, but roasting the vegetables brings out much more flavor and perfectly accompanies the cheese.

I always cook with sharp Cheddar cheese – in this case I used an 18-month aged Cheddar; if you cook with mild Cheddar you will lose the flavor as the cheese cooks.

 

Ingredients:

For the roasted vegetables:

½ pound broccoli florets

½ pound cauliflower florets

½ pound carrots

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

 

For the aged cheddar fondue:

2 tablespoons unsalted butter

2 cloves garlic, chopped

1 tablespoon chopped shallot

¼ cup pilsner beer

½ teaspoon Worcestershire

½ lb. aged sharp Cheddar cheese, shredded 

1 teaspoon cornstarch

¼ teaspoon chili powder

¼ teaspoon paprika

1/8 teaspoon cayenne

1 teaspoon chopped chives, for garnish

 

Soft pretzels, for serving

 

Instructions:

For the roasted vegetables:

Preheat oven to 400º. Toss the broccoli, cauliflower and carrots in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper and roast until tender and lightly browned, about 30 minutes.

 

For the aged cheddar fondue:

Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the garlic and shallots and cook, stirring occasionally until the shallots are soft and translucent, about 4 minutes.

Add the beer and Worcestershire and bring to a simmer. In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne. Add the cheese mixture slowly, stirring constantly until all the cheese has melted.

Serve the cheese hot garnished with chives with the roasted vegetables and soft pretzels on the side.

 

Serves 4 as an appetizer.

 

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