Yes, I realize that Guinness doesn't necessarily equal Irish (I mean, actually it kind of does, but, whatever), but it seems like all of the good "Irish-ish" recipes involve Guinness in one way or another. Frankly, it has a unique flavor that still comes through even after mixing it and cooking it and diluting it, and you've got to love that. Need some examples? Last year, we made Broiled Lamb Chops with Guinness Glaze and, one of our more popular posts from last spring, Guinness Chocolate Cake (which, if you haven't made it yet, stop reading this post and do so).
For this St Patrick's Day, we've got some unbelievable, mind-blowing, palette-melting, green-frosted treats coming your way tomorrow, but, until then...we have fondue. Is fondue Irish? I can't imagine. It's French, right? No, German. Whatever (apparently it's actually French, Swiss, and Italian - since when do they all agree on anything?). At any rate, this fondue is considerably more Irish than most. Dipping bread? Nope. Cauliflower (and brussels sprouts, but I'm blocking that out...), potatoes, and apples for dipping this time. Also, a very strong (bold?) cheese mixture of white and yellow cheddars, Guinness, apple juice, and Dijon mustard (you are aware of the magical properties of Dijon mustard, are you not?). I don't technically know for sure that any of those things (besides the Guinness) are technically Irish, but the combination certainly gives that impression. Regardless, it's delicious, and you should try it.
The recipe we worked from pushed this as an appetizer, but, for our little crowd, it was a very filling meal. In fact, we had a decent amount of leftover cauliflower! You could certainly serve it as an appetizer for a crowd, but I wouldn't make it as anything other than a main course for a group of four or fewer (strangely enough, we served it with Challah bread - there's a story there that has to do with day-old Challah on clearance and curiosity meeting fatefully one Sunday afternoon - and while it was quite tasty, that may be a bit too much ethnic food blending for some).
So, whether you get to it on St Patty's or not, try this hearty, tasty fondue recipe sooner rather than later. You'll love it - and you'll be full.
Guinness Fondue with White Cheddar
Slightly Adapted from Bon Appétit via Epicurious
This distinctly Irish take on fondue will delight your palette and fill your stomach, allowing you to get your daily recommended serving of vegetables while indulging in the flavors of cheese and beer!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 main dish servings, 10-12 appetizer servings
Ingredients
- 6red potatoes, quartered
- 1small head of cauliflower, separated into florets
- 2 cupsbrussels sprouts
- 3apples, cored and sliced
- 2 cups (8-10 oz)sharp white cheddar, shredded
- 1 cup (4 oz)medium cheddar, shredded
- 2-3 tbspflour
- ¾ cup (6 oz), plus more for adjusting consistencyGuinness Extra Stout
- 6 tbspfrozen apple juice concentrate, thawed
- 1 tbspDijon mustard
Cooking Directions
- Prepare vegetables by steaming them until fork tender.
- Toss cheese with flour in large bowl.
- Bring Guinness, apple juice, and Dijon mustard to a simmer in a large saucepan, and then slowly add the cheese mixture a handful at a time, stirring constantly and allowing to melt fully.
- When all cheese has been added, use additional Guinness as required to achieve the consistency you prefer, stirring constantly. Season with salt and pepper to taste.
- Transfer fondue to bowl, pan, or fondue pot and serve immediately, accompanied by vegetables on a serving tray.
Jocelyn says
This cheddar fondue is mind blowing! I would ave never thought to mix all of that goodness together!
Chels/Catz in the Kitchen says
It really is. And you would think it would be a bit odd with the apples and the fondue, but oh my goodness, it was amazing!