Whole Roasted Garlic & Beer Fondue
First, roast your garlic bulbs:
Preheat your oven to 400 degrees F. Peel the outer layer of the bulb back and slice about ¼” of the top of the bulb, exposing the inside of the garlic. Wrap each bulb in aluminum foil and place on a baking sheet in your oven for 45 minutes (or until golden brown).
Once cooked, place your nuts for cheese, almond milk, the cloves from 1 of the bulbs (remove using a spoon), lager, arrowroot, Dijon and sea salt in a high powered blender and blend until creamy and smooth.
*Note, this makes about 4 servings, if you are feeding a larger group, double the recipe.
Once blended, light your fondue set and add your cheese sauce to warm it up. This takes a while to heat, so make sure you have time. While heating you can cut up the bread and fruit.
Once ready, dip your bread and fruit into the cheese sauce and serve. You can also dip crostini into the sauce and top with the additional roasted garlic and a piece of fruit.
Ingredients
Directions
First, roast your garlic bulbs:
Preheat your oven to 400 degrees F. Peel the outer layer of the bulb back and slice about ¼” of the top of the bulb, exposing the inside of the garlic. Wrap each bulb in aluminum foil and place on a baking sheet in your oven for 45 minutes (or until golden brown).
Once cooked, place your nuts for cheese, almond milk, the cloves from 1 of the bulbs (remove using a spoon), lager, arrowroot, Dijon and sea salt in a high powered blender and blend until creamy and smooth.
*Note, this makes about 4 servings, if you are feeding a larger group, double the recipe.
Once blended, light your fondue set and add your cheese sauce to warm it up. This takes a while to heat, so make sure you have time. While heating you can cut up the bread and fruit.
Once ready, dip your bread and fruit into the cheese sauce and serve. You can also dip crostini into the sauce and top with the additional roasted garlic and a piece of fruit.