CHEF JEFF — ONE BYTE AT A TIME: Cheesy Beer Fondue

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This winter, consider fondue, a cold-weather classic.

Cheesy Beer Fondue

1 tablespoon butter

1 small onion, chopped

2 carrots, thinly sliced

1 stalk celery, thinly sliced

2 cloves garlic, minced

1 14.5-ounce can fat-free, reduced-sodium chicken broth

1 cup light beer

1/3 cup all-purpose flour

1½ cups half and half

1¾ cups 2 percent shredded Cheddar cheese

4 slices 2 percent American cheese, cut into small pieces

2 teaspoons cornstarch

Melt butter in nonstick skillet. Add onion, carrots and celery. Cook, stirring occasionally, until soft. Add garlic. Cook 30 seconds. Stir in broth and beer. Reduce heat. Simmer, stirring occasionally, until carrots are tender. Ladle about ½ of broth-vegetable mixture into a blender; cover and blend until smooth. Pour into a 3-quart saucepan. Repeat with remaining broth-vegetable mixture. Pour into saucepan. Whisk flour into half and half; then whisk into broth-vegetable mixture. Simmer, until it begins to thicken. Toss in cheeses with cornstarch. Add to saucepan. Stir constantly until cheese melts. Serve warm with dippers.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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