I don't know about you, but I'm feeling very TGIF this week! It was a busy one for me, to say the least. One thing I look forward to on the weekends—special treats. Weekends are for brunch, donuts, cocktails, cheese, movie theatre snacks, or whatever else makes you feel excited. I'm a big believer in eating well all week so I can have a few treats on the weekend. And a big one on my list—cheese!
I love fondue. There are SO many different flavor combinations you can easily throw together for a super fun appetizer or at-home happy hour snack. I got this electric fondue pot as a gift a few years ago and I've been trying to use it more lately because it's just so fun. A few favorites include a classic gruyere with Newcastle fondue, spinach and artichoke, and for a sweet version, I love this chocolate cherry fondue. Yum!
This version is all about the spicy and stout—it's super flavorful for sure.
Spicy + Stout Cheese Fondue, serves 3-4 as an appetizer.
8 oz. sharp cheddar
2 tablespoons flour
1 clove garlic
1 chipotle pepper in adobo sauce
1 cup stout beer (I used Guinness)
1/4 to 1/2 teaspoon red pepper flakes
Shred the cheese and combine in a bowl with the flour. Mix it around so that every piece gets coated by flour.
Slice the garlic clove down the center and rub it all over the inside of your pot. Mince the garlic and add it to the pot. Then cook over low heat for a minute or two.
Pour in the beer and turn up the heat. Cook just until the beer begins to boil. Now turn the heat down and begin adding the cheese. If you are using an electric fondue pot, be sure to use a wooden spoon to stir so you don't scrap the pan.
As the cheese melts, add more handfuls until you've added all the cheese. Taste, add salt and pepper if you think it needs it, and then stir in the red pepper flakes. If you aren't using an electric fondue pot, once all the cheese is melted, you can pour it into your serving fondue pot.
Serve alongside some sliced bread or pita and fresh vegetables like bell peppers, carrots or celery. You can dip or use your fondue forks when serving. Enjoy some cheese this weekend whether you choose to make fondue or not! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
This looks incredibly delicious! Anything with “Spicy” is right up my alley!
That looks so good! http://www.hannamarielei.com
We always do a beer and cheese fondue for Valentine’s Day (you know what a nightmare the restaurants are that day), so I am excited to try your recipe. My question, like many others, is where do I add the chipotle pepper, and do I need to seed it first? Those can be dang hot! 😉
this looks yummy delicious, but I wonder if there is a paleo version. I don’t imagine that our ancestors had the means to do fondue, but maybe they did over their fires in clay pots.
This looks great! Yum!
Looks absolutely delicious!
I’m wondering when you add the chipotle pepper 🙂
Fondues are the best! I need to get myself a fondue pot so I can make this in the fall…
That looks delicious. Another thing to put on my list of must tries.
Hi ladies, I’ve been a big fan of your blog for a long time now. And although this cheese fondue looks delish, I’m interested in a long ago post that you’ve closed comments on. I got married in October and my husband and I used the great steer skull idea as our non-traditional guest book. However, now time has passed, and I’m wondering what I can do to preserve the sharpie. Over time, a few of the entries have blurred because the bone is not your typical surface. It holds a little more moisture than I thought it would. So, any tips for a sealant you might know of or trick I could use? Thank you and I really do appreciate. Keep on creatin’ cuz I LOVE IT ALL!
Fondue is the best thing ever. I enjoy your little twist with the use of stout and little heat!
I love cheese and definitely spicy food too! I’m excited to try this out!
I have a friend who makes something similar to this. It’s yummy!
Yum! I really like the fondue pot that you have.
xoxoBella | http://xoxobella.com
This looks great! My only question is where/when/how does the chipotle pepper in adobo sauce get incorporated? Thanks!
oh Emma, in the end you will persuade me take a fondue machine for myself. Your combinations rock, I am really wanna try this one too.
tsiou, from http://inwhirlofinspiration.com