Warm up with a winter fondue


1 bottle Rickard’s Oakhouse
2 1/2 cups, smoked gouda, shredded
1 cup gruyere, shredded
1 tablespoon all-purpose flour
A few drops of Worcestershire sauce

For Serving:

1 1/2 pounds cubed or thick sliced and browned sausage
1 head cauliflower, separated into florets, blanched
1 Red pepper, grilled, sliced
1 small jar mini Gherkin pickles, drained
1 baguette, pumpernickel or sour dough loaf, cubed


Combine cheeses in a bowl with flour. Add Rickard’s Oakhouse beer to a small pot and bring to a bubble over medium heat. Reduce the heat to a simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with a wooden spoon. When the cheese has been incorporated fully, stir in the Worcestershire sauce. Transfer fondue to warm fondue pot.

Source: www.newscanada.com