True Blue Fondue with Jim Beam

True Blue Fondue with Jim Beam

True Blue Fondue with Jim Beam
True Blue Fondue with Jim Beam

Growing up in Vermont, and raising my young children to be skiers, many winter meals were around a fondue pot. As adults with children of their own we still cherish getting together on cold winter evenings around a fondue pot sharing memories, and making new ones.

Baltimore’s Public Markets

Having lived nearly 20 years in Baltimore City, in the South Baltimore Neighborhood of Federal Hill, I am very fortunate to be within walking distance of the Cross Street Market. I have many beloved stall holders whose businesses have added so much to our quality of life! The business owners are friends… almost family… I truly hope the renovation of the public market, which has been in operation since approximately 1874, does not leave them without a livelihood, but that’s another story.

Save the Cross Street Market

True Blue Fondue with Jim Beam
New Year’s Eve Goose Hunt with Upper Bay Gun Club

I was jonesing so badly for fondue for New Year’s Eve weekend! Friends were coming in from Vermont & Wisconsin. A cold front was coming through, and a goose hunt was on the books… what could be better?! I have a friend who owns the most wonderful cheese shop in the Cross Street Market. Sharon Johnson, owner, and operator of Cheese Galore & More, has made her business a destination for all things wonderful in the world of cheese & beyond! I scanned my recipe books for fondue recipes, but decided to base my fondue on what Sharon had available, and what looked best. Another very rewarding “hunting” for cheese trip was about to happen!

Cheese Galore & More – Sharon Johnson

True Blue Fondue with Jim Beam
Beautiful Cheeses from Cheese Galore & More for True Blue Fondue with Jim Beam

True Blue Fondue with Jim Beam


11 oz Truffle Cheddar grated

3 oz Stilton grated

3 oz Raclette grated

1/2 cup rose’ (beer works well too)

1/2 cup Jim Beam

1 teaspoon lemon juice

1 tablespoon cornstarch

For Dipping:

Cubes of artisan bread (I used rosemary – olive oil)

Broccoli, Cauliflower, Celery, Carrot Pieces

Apple & Pear slices


  1. Pour wine and Jim Beam (minus 1 oz saved to blend with cornstarch) into fondue pot and heat until steaming hot. (Boil a few minutes if you want to remove the alcohol) Mix in the grated cheeses.
  2. Cook over medium heat till the cheeses melt and just begin to bubble.
  3. Dissolve the cornstarch into the remaining 1 oz of Jim Beam and add to the cheese mixture.
  4. Cook slowly, stirring constantly, till the mixture till mixture boils, thickens, and becomes creamy. Over boiling will make the fondue stringy.
  5. Place your pot of fondue over Sterno coour favoriteking fuel or a candle. Gather your favorite people, and enjoy!


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