Beer and Cheese Fondue

Last Friday evening, I served this as an appetizer to Beer Braised Irish Stew.  My husband enjoyed it so much that I became seriously concerned he was going to make a meal out of just the fondue.  It really is that good.

1 lb. mild Cheddar cheese, grated

1/2c dark beer – I used Guinness

3 tsp. Worcestershire sauce

¼ tsp. salt, or to taste

¼ tsp. pepper, or to taste

½ tsp. cayenne pepper, or to taste

1.  Add cheese to fondue pot and melt, slowly, over low heat, stirring frequently.

2.  Add remaining ingredients and stir until well blended and sauce thickens slightly.

3.  Serve with whatever you have prepared for dipping.  Sourdough bread pieces, roasted potato chunks, roasted cauliflower, and sausage are all good compliments to this fondue.

Cheers!