Irish Cheddar and Stout Fondue
Bon Appétit Test Kitchen
Bon Appétit
March 2006
A meatless yet rich dish that would make a perfect appetizer for St.
Patrick's Day dinner.
Yield
Makes 6 first-course servings
Total Time
45 minutes
Ingredients
• 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
Preparation
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.
Bon Appétit Test Kitchen
Bon Appétit
March 2006
A meatless yet rich dish that would make a perfect appetizer for St.
Patrick's Day dinner.
Yield
Makes 6 first-course servings
Total Time
45 minutes
Ingredients
• 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
Preparation
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.
