Stout and White Cheddar Fondue

2 shallots, chopped 2 garlic cloves, chopped12 ounces stout (oatmeal stout is great in this)#189;cup chicken broth or chicken stock1-1#189; tablespoons cornstarch slurry (1 part cornstarch, 1 part cold water)12 ounces white cheddar (aged, sharp), grated Salt and fresh-ground pepper to tasteRub a thick-bottom pan with shallots and garlic. Add the beer and the stock; bring to a boil. Thicken with cornstarch slurry until it clings to a spoon.Add the grated cheese slowly; keep stirring until cheese is melted. Adjust to desired consistency by adding stock to thin; more slurry if you want it thicker. Season with salt and pepper.Serve with rye bread, cornichons, pearl onions, broccoli, ham or grapes.Makes 1 quart; serves six to eight.Chef Zane Holmquist, Stein Eriksen Lodge