Autumn Beer Cheese Fondue

4 TB butter

4 TB King Arthur All Purpose Flour

2 bottles of 11 oz German beer   (lighter blends are better)

30 oz of grated cheddar cheese

1 generous TB honey

2 TB coconut sugar

1/4 tsp smoked paprika

1/4 tsp cayenne

1/2 cup sour cream

sprinkle of paprika, sour cream garnishes

In a large saucepan, melt the butter and add the flour over high heat.

Whisk until the roux is a light brown color.

Add 1 bottle of beer, whisking until smooth and the froth subsides.

Sprinkle in the grated cheese a little at a time, constantly whisking.

Add all the spices, honey and sugar.

Top it off with the other beer (still whisking).

Turn down the heat to just below simmer ( no more bubbling) and whisk in the sour cream.

Garnish with a dollop of sour cream and chopped parsley.

Serve with crusty bread, crackers or sliced veg or apple wedges

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About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

I helped restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  Then, I created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food And Travel Nation”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.