Cheese Fondue With Beer and Bourbon

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

From the kitchen of Carly

Gruyère and Babybel melt into Belgian beer and bourbon for a fondue that's rich, tangy, and built for dipping. The baking soda keeps everything silky while lemon juice cuts through the cheese's heaviness. Warm, boozy, impossible to stop eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves, halved lengthwise
11/2 cup Belgian beer (such as Duvel)
12 cups dry white wine, divided
13 tablespoons cornstarch
11 pound Gruyère, coarsely grated
11 pound Babybel cheese, grated
12 tablespoons bourbon or brandy
11/4 teaspoon baking soda
11 tablespoon fresh lemon juice
1Kosher salt
14 cups (1-inch pieces) country-style bread, preferably day-old
1Assorted ham and salumi
1pickles
1and crudités (for serving)

Instructions

Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.