Beer Cheese Fondue

Beer Cheese Fondue

Ingredients

1 lb white cheddar cheese, shredded
1 tbsp all-purpose flour (or cornstarch)
1 cup German lager, Kölsch, or other lighter beer
½ tbsp spicy mustard (I use whole-grain)
¼ tsp garlic powder
Pinch white pepper

Directions

In a medium bowl, toss the shredded cheese with the flour and set aside.

Add the beer to a medium pot, and heat until it just starts to bubble (do not let it boil). Add one cup of the cheese, stirring in a figure-eight pattern until fully melted. Repeat with the remaining cups of cheese until it’s fully incorporated.

Stir in the mustard, garlic powder, and pepper. Transfer to a warm fondue pot, or keep it warm over very low heat until you’re ready to serve. If you’re eating it right away, you can also pour it into a ramekin or cast iron. Make sure to stir it frequently so it doesn’t congeal. Enjoy!

Everything Bagel Popcorn

For this recipe, I used onion powder and garlic powder rather than the dried versions so it would stick to the popcorn and make it more flavorful. Feel free to use whatever version of garlic/onion spice you have. Nutritional yeast can be found at health food stores, although I’ve found it in the bulk section of my local grocery. I’ve heard the more powdery the better, but I use whatever I can find. You can also replace the oil with coconut, canola, etc., but I like the flavor of the olive oil.

Ingredients

½ cup popcorn kernels
¼ cup olive oil
2 tbsp nutritional yeast
½ tbsp garlic powder or flakes
½ tbsp onion powder or flakes
½ tbsp sesame seeds
½ tbsp poppy seeds
Salt, to taste

Directions

Pop your popcorn kernels using a popcorn popper (ssl today was brought to you by the letter ‘p’). Alternatively, you can do it over the stove by heating 2 Tbs. of oil in a large soup pot. Add a couple of kernels. Once those pop, add the rest of your kernels, cover with a lid, and shake the pot over the heat until the kernels pop about 2-3 seconds apart. Immediately remove from heat to prevent burning. Place popcorn in a large bowl or container with a lid.

While the kernels are popping, combine the olive oil, nutritional yeast, garlic powder, onion powder, sesame seeds, and poppy seeds. It will be pretty thick. You can add more olive oil if you want, but it’s not necessary. Immediately pour the olive oil mixture over the popcorn. Cover the bowl or container with a lid, and shake it well to coat the popcorn. Season with salt, and shake again.

Store in an airtight container for up to three days.