Serves 6
35 min
Irish Cheddar and Stout Fondue
Recipe GLPR791e33ffa17f36
A rich and savory fondue made with creamy Irish cheddar cheese and dark Irish stout beer, balanced with the sweetness of apple juice concentrate and Dijon mustard. Served alongside steamed potatoes, cauliflower, brussels sprouts, and fresh apple wedges for dipping. This elegant vegetarian dish celebrates Irish flavors and makes a memorable shared meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups red-skinned potatoes (1- to 1½-inch diameter), halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored and cut into wedges
1 pound Irish cheddar cheese, grated
2½ tablespoons all-purpose flour
¾ cup Irish stout beer (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Salt and pepper to taste
Directions
Place the halved red potatoes, cauliflower florets, and brussels sprouts in a steamer basket over boiling water. Cover and steam for about 15 minutes until all vegetables are tender when pierced with a knife. Transfer the steamed vegetables to a large platter and arrange them around the edge, leaving room for the apple wedges and fondue in the center.
While the vegetables are steaming, core the apples and cut them into wedges. Arrange the apple wedges on the platter with the steamed vegetables.
In a large bowl, toss the grated Irish cheddar cheese with the flour until the cheese pieces are evenly coated.
In a large saucepan, combine the Irish stout beer, thawed apple juice concentrate, and Dijon mustard. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Reduce the heat to low. Gradually add the flour-coated cheese mixture to the simmering liquid, stirring constantly with a wooden spoon or whisk. Continue stirring until all the cheese has melted and the fondue is smooth and creamy. If the fondue becomes too thick, add a bit more stout beer to reach your desired consistency.
Season the fondue to taste with salt and pepper. Transfer it to a fondue pot or a warm serving bowl and place it in the center of the platter with the vegetables and apples. Serve immediately, encouraging guests to dip the vegetables and apples into the warm cheese fondue.
