Cheese Fondue With Beer and Bourbon

Name: Cheese Fondue With Beer and Bourbon
Yield: Serves 4
Ingredients: 2 garlic cloves, halved lengthwise; 1/2 cup Belgian beer (such as Duvel); 2 cups dry white wine, divided; 3 tablespoons cornstarch; 1 pound Gruyère, coarsely grated; 1 pound Babybel cheese, grated; 2 tablespoons bourbon or brandy; 1/4 teaspoon baking soda; 1 tablespoon fresh lemon juice; Kosher salt; 4 cups (1-inch pieces) country-style bread, preferably day-old; Assorted ham and salumi, pickles, and crudités (for serving)

Cheese Fondue With Beer and Bourbon was pinched from <a href="https://www.epicurious.com/recipes/food/views/cheese-fondue-with-beer-and-bourbon" target="_blank" rel="noopener">www.epicurious.com.</a>

"Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine...."

INGREDIENTS

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2 garlic cloves, halved lengthwise

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1/2 cup Belgian beer (such as Duvel)

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2 cups dry white wine, divided

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3 tablespoons cornstarch

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1 pound Gruyère, coarsely grated

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1 pound Babybel cheese, grated

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2 tablespoons bourbon or brandy

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1/4 teaspoon baking soda

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1 tablespoon fresh lemon juice

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Kosher salt

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4 cups (1-inch pieces) country-style bread, preferably day-old

•

Assorted ham and salumi, pickles, and crudités (for serving)

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