Name: Cheese Fondue with Beer and Bourbon
Yield: 4 Servings
Ingredients: 2 garlic cloves, halved lengthwise; ½ cup Belgian beer (such as Duvel); 2 cups dry white wine, divided; 3 tablespoons cornstarch; 1 pound Gruyère, coarsely grated; 1 pound Babybel cheese, grated; 2 tablespoons bourbon or brandy; ¼ teaspoon baking soda; 1 tablespoon fresh lemon juice; Kosher salt; 4 cups 1-inch pieces country-style bread, preferably day-old; Assorted ham and salumi, pickles, and crudités (for serving)

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Peden + Munk

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Recipe notes