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Christmas Eve Fondue - USA

I have a few customers who have said that they always have a fondue on Christmas Eve. Seems like a good choice - sociable and easy! Here is a recipe I have found on


Serves: 4 - 6 persons

  • 1420 ml French bread cubes (Rye or Pumpernickel can also be included)
  • 2 granny smith apples
  • 700g vegetables, cold (carrots, celery, cauliflower)
  • 700g sharp cheddar cheese
  • 115g emmenthale cheese
  • 15g flour
  • 1/2 can Budweiser beer (1/2 a can)
  • 1/2 teaspoon of mustard powder
  • minced garlic clove
  • splash Worcestershire sauce


Prep Time: 20 mins: Total Time: 25 mins

  • Grate the cheese. Try for a cheese ratio of 80% cheddar to 20% emmenthale.
  • Put grated cheeses and flour into a resealable bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary).
  • Cut up the fruit, bread, and veggies.
  • Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
  • When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire.
  • If you have problems, add more beer to thin or more flour to thicken.
  • After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
  • Add fresh ground pepper and Worcestershire sauce. Stir.
  • Begin dipping items--enjoy!
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