Happy St. Pat’s!
03.17.2009
I think I drank my fair share of beer this past weekend, and although it wasn’t green, I’m counting it for my St. Patty’s Day celebration since I’m too old to drink on a school night (at least that’s what my head tells me the next morning). So instead of drinking, I’ll eat. Stick to what you do best, right? Here’s a recipe that’s extra tasty and a nice alternative to the corned beef & cabbage staple!
AGED CHEDDAR & GUINNESS FONDUE
If you don’t have a fondue pot, just prepare the fondue dip in a medium sized saucepan and bring it to the table hot. You may have to warm the fondue back at the stove a couple of times during the meal. If the cheese gets too thick, thin it out with a little more Guinness. Tossing the grated cheese with flour ensures a smooth, lump-free fondue.
2 apples, cored & cut into chunks
2 cups cauliflower florets
2 cups sliced sausage
2 cups baby carrots, each halved
1 baguette (or any bread with lots of crusty crust)
Fondue
1 lb good aged cheddar, grated
2 ½ tbs all-purpose flour
8 oz. Guinness stout + more if needed
6 tablespoons frozen apple juice concentrate, thawed
1 tsp powdered mustard
1 tsp finely minced garlic
1 tsp Worcestershire sauce
2 tsp olive oil
- Toast bread: If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.
- Make fondue: Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.
- Serve: Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket, celery, potatoes, boiled shrimp – anything that goes with cheese!
via Steamy Kitchen
