Cheddar Beer Fondue

I found this recipe in a fondue cookbook and it sounded yummy.  I had test it out before I made it for friends, just in case.  I realized a little to late that it makes enough cheese for about 6 hungry people.  I have a fondue pot but its tiny.  I just made this in a pan and poured it into heavy sangria glasses so the fiance and I would each have our own, and they would stay warm.  The hardest part is slicing all of the yummy things you would like to dip in your cheese.

11/2 c dark beer (a bottle is perfect)
2 cloves minced garlic
16 oz cheddar a mix of sharp and regular
2 T cornstarch
1t dijon mustard

Dipping things: soft pretzels, apples, mushrooms, potatoes, kielbasa, etc..

Slice all of the yummy dippers and put on a cute platter or in individual bowls.  Boil small potatoes and saute whole mushrooms in butter until caramelized.  If using kielbasa or veggie chorizo, mmm, saute until warm and colorful and use the flavor in the bottom of your pan to start the fondue.

If you cooked sausage or soysage take out of the pan and mince two cloves of garlic into a T of oil.  Only cook for a second then add 1 bottle of beer.  In a large ziplock toss shredded cheese with cornstarch.  When the beer comes to a simmer add cheese a large handful at a time, whisk until gooey.  Stir in mustard.  Serve, it will be super gooey and run down your chin at first as it cools it becomes easier to eat.

This recipe could easily be changed for different occasions, mexican beer and cheese with chilies and hot sauce would be yummy for cinco de mayo.  White wine, fontina, and pesto would be great for girls night.  Any excuse to eat a huge bowl of  cheese is a good one.