It’s the time of year where holidays are starting to creep up on us at every turn. Halloween is quickly approaching, and with it being right in the middle of the week, I wanted to plan a party with no stress but all the fun.
This year I decided to celebrate Halloween by hosting a Happy Hour that my friends would “love me to death” for throwing. I wanted to curate an enchanted look and vibe. Doing so required thinking outside the box. Loved getting creative with decor and food choices. To get this look, I added traditional Halloween elements that give just a nod to scary or ghostly…but only just a few. The key here is to work them in, in a way that feels right to you. The goal is to keep the vibe light and “magical”.
My recipe for Pumpkin Ale & Cider Gruyere Fondue is the perfect highlight for your buffet table. Honestly – fondue should be an everyday thing. It’s the easiest appetizer to make and perfect for hosting. This Autumn version combines hard, crisp apple cider and pumpkin ale for a seasonal twist. If you haven’t already, make sure to invest in a fondue pot that you can reuse time and time again.
In the spirit of “keeping it happy and light”, I went to West Elm for my inspiration and decor needs. Check out the post here for my full how to – including links to some of my favorite products so you can create yours just in time!
[Post is sponsored. All opinions are my own]
Pumpkin Ale & Cider Gruyere Fondue
- 2 pounds Gruyère cheese coarsely grated
- 1 pound Babybel cheese grated
- 3 tablespoons cornstarch
- 1, 16 oz bottle pumpkin ale beer
- ¼ cup hard apple cider
- 1 ½ tablespoons apple cider vinegar
- 1/4 teaspoon sea salt
- Toss cheese and cornstarch in large bowl to coat.
- In medium saucepan over medium heat, bring beer, hard cider and vinegar just to a simmer. Reduce heat to medium low (liquid should be barely simmering).
- Add a handful of cheese to the simmering liquid. Using a wooden spoon or silicone coated whisk, stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions.
- Increase heat to medium and cook until fondue begins to bubble, stirring constantly.
- Remove from heat. Add salt to taste.
- Transfer fondue to fondue pot. Set fondue pot atop stand; light candle or canned heat burner.
- Serve with apple slices and/or baguette toasts. Store any leftovers in airtight container in fridge for up to 1 week.