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Article: The name of this recipe was originally German-Style Fondue, probably because it calls for pilsner, caraway and rye.(Living)(Recipe)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 24, 2007
- Author:
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Copyright informationCOPYRIGHT 2007 The Cincinnati Post. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joyce Rosencrans Post food editor
The name of this recipe was originally German-Style Fondue, probably because it calls for pilsner, caraway and rye. But the mere presence of beer doesn't make it a dish of Deutschland, certainly not the Cheddar.
Adding beer to melted Cheddar is more reminiscent of pub grub in Wales. I recall a ploughman's lunch of white Cheddar and pickled onions in a thatched-roof pub with a peat fire burning low, and two large dogs stretched out, snoozing on an ancient stone hearth. Sharing this Cheddar fondue can cause the same comfort-food effect for humans.
Cheddar-Beer Dip
1 garlic clove, unpeeled
1/2 teaspoon caraway seeds
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