We made a lovely ale and smoked Cheddar fondue for Christmas Eve.
2 T. butter
1 red onion
1 garlic clove
1 T. lemon juice
3/4 c. light ale
1 1/4 lb. (625 g.) smoked Cheddar cheese
1 T. wholegrain mustard
1 t. Worchestershire sauce
1 T. cornstarch
Melt the butter in the fondue pot and saute the onion and garlic over a low heat for 5-10 minutes until soft but not colored. Stir in the lemon juice.
Pour in the ale and bring slowly to a gentle simmer. Gradually add the smoked Cheddar, stirring continuously until it has melted. Do not boil.
Mix together the mustard, Worcestershire sauce, and cornstarch and add to the fondue. Cook over a low heat for around 2-3 minutes until thickened. Transfer the fondue pot to its tabletop burner.
(recipe from Fondue, by David Morgan)
We served it with cubed bread, cooked sausage slices, and oven-roasted rosemary and garlic potato wedges. Mmmm!