Ale-Spiked Cheddar Fondue
Use nonalcoholic beer in place of ale when serving a crowd that includes nondrinkers. The fondue can be made at home, transported in a heat-safe dish to the tailgate site, then warmed in a fondue pot.
In a saucepan over medium heat, heat ale until simmering. Add cheese in 4 batches, stirring in a figure-eight motion until each batch is melted.
Stir in onion and Worcestershire sauce. Increase heat slightly.
Dissolve cornstarch in milk and add to cheese mixture. Cook until smooth, thick, and bubbly.
Add cayenne pepper to taste.
Pour into fondue pot and place over heating source. Serve with hearty breads and pretzels.
A bold Cheddar fondue will add just the right amount of variety to your tailgate menu. For the main course, stick with something substantial and familiar. We suggest sausages, but grilled burgers, steaks, or chops would work as well.