Fondue:
1 shallot, quartered
2 cloves garlic, halved
1 12oz bottle stout (can use less strong beer)
1/2 c chicken broth
2 T cornstarch
2 T water
12 oz shredded aged white cheddar cheese (3 c)
1/8 t freshly ground pepper

Dippers:
cooked ham cubes
rye bread
steamed brocolli florettes or asparagus
seedless grapes

1 shallot, quartered 2 cloves garlic, halved 1 12oz bottle stout (can use less strong beer) 1/2 c chicken broth 2 T cornstarch 2 T water 12 oz shredded aged white cheddar cheese (3 c) 1/8 t freshly ground pepper

Rub bottom and sides of fondue pot with cut sides of shallot and garlic; discard shallot and garlic. In pot combine stout and chicken broth. Bring to a boil over med-high heat. Combine cornstarch and water; add all at once to stout mixture; cook and stir until thickened and bubbling. Reduce heat and stir in cheese; stirring constantly until cheese is melted. Stir in pepper. Place over fondue burner and serve with assorted dippers. Fondue will thicken as it holds over burner. Makes 3 cups or 10-12 appetizer servings.