Irish Cheddar and Stout Fondue

Name: Irish Cheddar and Stout Fondue
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Irish
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

Recipe GLPR791e33ffa17f36

Irish

Appetizer

35 min

484 cal

Servings: 6

Stovetop

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This fondue is a solid weeknight choice for a North Carolina table, with all ingredients readily available at Harris Teeter, Food Lion, or Walmart—no special stops required. The cost per serving sits around $2.50 to $3.00, driven entirely by the cheddar cheese and stout, making it a reasonable splurge-level comfort dish. The stated 35 minutes is honest if you cut vegetables ahead of time, though active prep adds another 10 minutes if you're starting from whole produce. It's a hands-on meal that demands attention while cooking and is best eaten fresh the same night, which limits its usefulness for leftovers but makes it ideal for a family gathering around the pot.