Oktoberfest Fondue 3 Ways #SundaySupper

I have never celebrated Oktoberfest. Well I did go to a Oktoberfest one year but I went strictly for the beer I had no idea how or what I was celebrating. Then I had kids. Now I’m all about teaching them about the cultures, holidays and celebrations all year long. I’ve been so busy adjusting to our new scheduled since my daughter started Kindergarten a few weeks ago. We are into our second month now and I think we finally have a good routine back. So I checked in with my favorite foodies and saw that this weeks Sunday Supper theme was Oktoberfest Recipes! I did a quick search and when I saw Oktoberfest Fondue I was all over that for the kids. I of course explained the German tradition of this amazing festival but to them it was quickly nicknamed a dipping party. My daughter went on and on about how we were going to dip all of our food for dinner that Friday evening. When I was doing my research I knew I wanted something easy. Then I started to panic a bit because I had the ingredients bought already but I then read somewhere to not let anyone that doesn’t (or in my case shouldn’t) drink alcohol because this kind of cooking doesn’t cook off beer. Well……though it would be funny to see my kids a bit tipsy they don’t need more of a reason to be off the wall after dinner. So at the last minute I created the kid friendly version and I ended up liking that one the best. Go figure, I’m different.

However there wasn’t much dipping being done. Well of course there was plenty of it from my husband and I but none, zilch, my son wouldn’t even try it. I thought all kids loved to dip!?? Ah, what else is new, they are just different too. A special thanks to my foodie friend Cricket of Cricket’s Confections for hosting this weeks celebration!

The directions are the same for all three of them. Your basically making a roux using the flour and butter then adding the milk, mixing and adding the beers (or broth in the kid friendly recipe) Then you remove the sauce pan from the heat and slowly whisk in the cheese until it completely melts. I kept all three of these warm in an appetizer slow cooker that had three small pots. It was perfect for serving because it kept the cheese warm, melty and gooey! You can simply reheat or of course use a good ol fashion fondue set! After the second one I had it pretty mastered but feel free to just make one too. We chose to dip it with broccoli, sliced green apples, cooked ravioli, and bread.

Dubliner Stout:

2 tbsp. flour
2 tbsp. butter
1/2 cup of milk (I used 2%)
1/2 cup of dark stout beer
7 oz. dubliner cheese, grated
3 oz. of deli swiss cheese, chopped small
1 tsp. garlic powder
salt & pepper

Ale Cheddar

2 tbsp. flour
2 tbsp. butter
1/2 cup of milk (I used 2%)
1/2 cup of pale ale beer (any pale ale)
6 oz. beer cheese (it’s a combo of cheddar and smokey flavors)
3 oz. of deli swiss cheese, chopped small
1 tsp. garlic powder
salt & pepper

Kid Friendly

2 tbsp. flour
2 tbsp. butter
1/2 cup of milk (I used 2%)
1/2 cup of broth (I used organic vegetable)
8 oz of monterary jack cheese, shredded
1 tsp. garlic powder
salt & pepper

Directions:
Heat a medium sauce pan on medium low and place the butter inside.
Slowly melt it swishing it around, once it’s completely melted add the flour and whisk to combine. Add the milk and whisk to combine again making sure there are no clumps left.
Bring to a boil to allow it to thicken. Once it starts boiling, add in the beer (or broth.) Stir to combine and heat through.
Remove the mixture from the heat. Season with garlic powder, salt and pepper. Add the cheese. Slowly whisk until the cheese is completely melted. Feel free to add some cayenne pepper or red pepper flakes to heat it up!

Of course I had a ton leftover! I was bummed and said well that was a waste, the cheese and beer is expensive! My husband then said, I have no doubt in my mind that you will create other dishes with this cheese. Duh, of course I would make some creations, some great creations are coming like a Chicken, Broccoli & Fondue Pizza, Mac N Cheese Casseroles and probably some Cheese & Potato soups! Just stay tuned and give me a bit, though I don’t get “cheesed” out I need to be smart on the waste line. How do you celebrating Oktoberfest. Scroll down for some inspiration!

Appetizers (Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket’s Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

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