Just Fondue It

Another way to put that Irish stout to good use! Rich and hearty and undoubtedly Irish, this Irish cheddar and stout fondue would be an ideal appetizer for St. Patrick's Day dinner.

Irish Cheddar and Stout Fondue

Prep: 30 minutes; Total: 45 minutes
Servings: Makes 6 first-course servings.


2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes halved
2 cups cauliflower florets

2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate thawed
1 tablespoon Dijon mustard


Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.


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