New York Beer Week gives us a fantastic excuse to ingest suds as often as possible over the next seven days. And what better way to incorporate them than in a fantastically gooey and decadent cheese fondue? But we’re not talking about your standard cheddar and ale combo. We’re taking a cue from the traditional Swiss recipe, flavored with white wine and kirsch (cherry brandy), by swapping in cherry lambic, a fruity, Belgian-style beer!
Cherry Lambic Fondue
1 garlic clove, halved
1 pound of Gruyère cheese, grated
1/2 pound of Emmentaler cheese or other Swiss cheese, grated
1 cup of cherry lambic beer
1 tablespoon plus 1 teaspoon of cornstarch
1 teaspoon of fresh lemon juice
Freshly ground pepper
Freshly grated nutmeg
Rub the inside of a fondue pot or medium enameled cast-iron casserole with the garlic clove, and discard the garlic. Combine the grated Gruyère and Emmentaler with the beer, cornstarch and lemon juice in the pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Season with pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes. Serve at once with chunks of crusty bread, slices of sausage, or fresh vegetables.