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Bakery round rye or white bread
1 cup beer
1 small jar or tube of cheddar cheese
1 of bacon flavored cheese
1 of smoky flavored cheese
1 of port wine cheese
Carve the bread as you would a pumpkin, allowing 1" of bread on all sides and bottom with a good sized round opening at the top. Ahead of time melt the cheese and beer in a saucepan. Pour the mixture into the hollowed out bread and place on a cookie sheet. Bake at 350 degrees for 30 minutes. Save the inside pieces of bread for dipping out the fondue-like cheese.
This is for special times -- a favorite of men! It goes a long way and I guarantee you'll hand out this recipe to your guests.
Submitted by Paula Lamberg -- West Bend, WI
Blogger's note: We used a sourdough round and found the recipe to work just fine. Our cheese of choice was Bucky Badger. They did not have a smokey flavored one, so I substituted garlic. However, true Wisconsinites will tell you that Kaukauna Cheese is the best stuff out there.
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We made this last night when we had my brother over for dinner. He's gluten intolerant, so we did him the favor of serving the cheese with tortilla chips. It was kind of like eating nachos at the ball game. All in all, pretty darn good and something we will be making again in the future.
In the end, we also decided that it might have been better if we hadn't used the sharp cheddar. It was just a little sharp for our taste. If you like sharp cheddar then go for it!
Also, the bread bowl was too small to accommodate all of that cheese and beer. When we make it again, we'll probably leave out one of the cheeses and reduce the amount of beer. I know, it's a travesty to ever reduce the amount of beer in anything, but we also thought the recipe was a little runny.
2 comments:
Looks D-lish.
If it is too runny you may want to try adding a bit of cornstarch to thicken it - it works like a charm - all you've got to do is take a tablespoon or so, mix it with about a tablespoon of water, and then pour it into your sauce - it will thicken anything.
--Cassie
Cornstarch is a great idea. We just chatted about it. The cheese did thicken up as it cooled down, which would have then been a little too thick with the starch. It coated the chips nicely, though. That was a great thing! I think the next attempt will simply be a little less beer, which will be a bit of a shame. :-)
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