fondue with IPA recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
You can prep all the vegetable and meat dippers a day or two ahead of serving. Serve with fresh bread and croissants. Serves 4 to 6 with leftover dippers, but very malleable in amounts. You can easily make this completely vegetarian.
  • 1 cup Abita grapefruit IPA (other similar beer/ale works well too)
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove
  • ½ pound Gruyere, hand shredded
  • ¼ pound sharp cheddar, hand shredded
  • ¼ pound Swiss cheese, hand shredded
  • 2 tablespoon cornstarch
  • Pinch of nutmeg
  • Pinch of cayenne
  • Prepare bite-sized pieces from about 4 croissants, 1 baguette, various roasted vegetables (see below), a handful of cornichons, chicken (see below), 1 pound of mini sausages.
  • IF MAKING CHICKEN: 3 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • salt and pepper
  • IF ADDING VEGETABLES: 1 medium butternut squash, 2 medium roasted beets, ½ pound of roasted or steamed broccoli. Instructions below for roasting.
  1. PREPARE THE FONDUE: On the sides of a medium-sized saucepan, rub the cut side of the garlic clove. Add to the pot, the beer, lemon juice, and mustard, and set on medium heat to simmer.
  2. While warming, prepare the cheese. Put all of the shredded cheese in a large bowl and mix with the cornstarch to coat cheese.
  3. Add a handful of cheese to the warmed beer mixture, allow to melt, and repeat. The slow addition of cheese allows a smooth fondue to form. Don't rush it!
  4. If the melting cheese mixture seems too thick, don't worry. It will thin out as it heats slowly and fully melts. Add the nutmeg and cayenne.
  5. CHICKEN PREP: Preheat the oven to 425 degrees F.
  6. Put the chicken in a glass 9x13-inch pan. Pour oil and vinegar over the chicken and use your hands to coat each piece well. Sprinkle the chicken with salt and pepper.
  7. Cook the chicken 20 to 30 minutes, until juices run clear and the meat is firm to the touch. You can use an instant read thermometer to check for an internal temperature of 165 degrees F.
  8. Take the pan out of the oven, cover with foil, and allow to cool at least 15 minutes before cutting into bite-sized pieces.
  9. BUTTERNUT SQUASH PREP: Trim ends from squash then peel it with a vegetable peeler. Then peel it again to remove any remainder of the pale flesh from the brilliant orange. Slice the neck from the body, half each, then scoop out the seeds from the body. Slice into bite-sized pieces.
  10. Place cut up squash in baking sheet in one layer. Drizzle with olive oil and sprinkle with salt and pepper, toss, and bake in a 400 to 425 degree F oven for about 20 minutes, or until squash is soft and browned. You can prepare this squash days in advance (or with the chicken above) and chill until use. Leftovers are great on salads.
  11. BEET PREP: Wash whole beets and keep peel on. Wrap in foil, place in loaf pan or on baking sheet, and roast at 400 degrees F for 40 to 60 minutes. If your beets are small to medium sized, 45 minutes is usually enough. They are done when you can smell earthiness and they give slightly to the touch.
  12. Allow to cool fully before unwrapping. The peels should slip off with your fingers. Slices into bite-sized pieces. You can cook these beets days in advance and chill until using. Leftovers are great on salads, just like the butternut squash.
  13. BROCCOLI PREP: Preheat oven to 425 to 450 degrees F.
  14. Cut broccoli into manageable florets, toss with olive oil and salt, and roast until browning and softening of florets, about 15 minutes. Season with more salt if needed and hot pepper flakes.
  15. Serve fondue with cut up croissants, crusty bread, cornichons, roasted beets, roasted butternut squash, mini sausages, and cooked chicken. I love the vegetables dipped in the cheese; the sausages are pretty good too.
  16. The fondue reheats well and keeps for a few days in the fridge.
Recipe by story of a kitchen at