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irish cheddar and stout fondue

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner. From Bon Appetit March 2006.

yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Fondue

Ingredients For irish cheddar and stout fondue

  • 2 c
    red-skinned potatoes (1 1/2-inch diameter), halved
  • 2 c
    cauliflower florets
  • 2 c
    brussels sprouts (small)
  • 2
    apples, cored, cut into wedges
  • 1 lb
    irish cheddar cheese, grated
  • 2 1/2 Tbsp
    all purpose flour
  • 3/4 c
    irish stout
  • 6 Tbsp
    frozen apple juice concentrate, thawed
  • 1 Tbsp
    dijon mustard

How To Make irish cheddar and stout fondue

  • 1
    Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
  • 2
    2. 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.
  • 3
    Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.
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