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distinguished member(1646)distinguished memberdistinguished memberdistinguished memberdistinguished member
05/29/2007 07:21PM
Anyone made fondue up in the BWCA?

I found this recipe in Simple Foods for the Pack by Axcell, Kath, Cooke. It sounds wonderful. Simpler than a regular fondue with cheddar and beer rather than emmentaler, gruyere and wine.

Beer Fondue

8oz grated cheddar cheese
2 Tablespoons cornstarch
1/2 teaspoon dry mustard
1 cup beer, preferably ale
1-2 cloves garlic, crushed in camp
French bread

At home: Package cheese in a Ziploc plastic bag. Combine the cornstarch and mustard in a separate bag. Carry beer and garlic separately.

In camp: Place beer, cheese and garlic in a thick bottomed pan or use a heat diffuser. Cook over low heat, stirring constantly, until the cheese has melted. Blend cornstarch and mustard with a little extra beer or water. Add to the fondue and stir until thickened. To eat, dip chunks of bread, skewered on a fork or chopstick. You can use a double boiler setup to keep it warm while eating it.

From Simple Foods for the Pack, third edition by Axcell, Kath and Cooke
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distinguished member(1792)distinguished memberdistinguished memberdistinguished memberdistinguished member
05/29/2007 07:44PM

This may be the single biggest contribution to this forum yet.

distinguished member(6508)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
05/29/2007 09:05PM
Come on Tryg. Better than the killer bear threads??? LOL!

Seriously - it sounds delicious. I might have to make this one at home.
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