Recipe: Beer-Cheese Fondue with Roasted Veggie Platter
Sure, you can put out the usual spread when your friends come over to watch the big game. Or, you can give football season an upgraded sendoff — with beer-cheese fondue.
Beer-Cheese Fondue with Roasted Veggie Platter
1/2 head cauliflower (white, yellow or purple, or a combination), separated into florets
1 bunch broccolini, tough bottom stems trimmed
16 multicolored baby or baby-cut carrots
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1 Belgian endive
1 1/4 pounds shredded aged Swiss cheese, such as Gruyère, Raclette, Emmentaler or Spring Koe Creamy Gouda
4 teaspoons cornstarch
1/8 teaspoon cayenne
1 (12-ounce) bottle pilsner beer, or your favorite cool-weather beer
1 teaspoon 365 Everyday Value Organic Dijon Mustard
Freshly ground black pepper for garnish
1 baguette or ciabatta, thinly sliced or cut into cubes
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Cut any large cauliflower florets or broccoli shoots in half. Place cauliflower, broccolini and carrots on baking sheet, keeping each vegetable separate. Drizzle vegetables with oil and sprinkle with salt and toss a few times with tongs to coat. Roast, turning vegetables every 10 minutes or so, until they are tender and lightly caramelized, about 15 minutes for broccolini, 25 minutes for carrots and 30 minutes for cauliflower. Transfer vegetables as they’re done to a large platter. Place endive leaves on the platter.
In a large bowl, gently toss cheese with cornstarch and cayenne. Add beer to a medium saucepan and bring to a simmer over medium-high heat, then reduce heat to medium-low. Slowly add the cheese mixture, a handful at a time, stirring constantly with a wooden spoon in a figure-eight pattern and allowing cheese to melt completely before adding more. Add mustard. Transfer to a fondue pot and sprinkle with a generous amount of black pepper, keeping it warm over a gentle heat source. Serve with vegetables and bread for dipping.