Best Irish Cheddar And Stout Fondue Recipes

Irish Cheddar and Stout Fondue image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 first-course servings

Number Of Ingredients 9

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

Steps:

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.

Irish Cheddar Fondue with Stout and Whiskey image

Provided by Dawna Granger

Time 10m

Number Of Ingredients 8

4 c shredded irish cheddar cheese (10 ounces)
1 1/2 Tbsp cornstarch
1 Tbsp butter
2 medium cloves garlic, finely minced (about 2 teaspoons)
12 oz irish stout beer
2 Tbsp irish whiskey
1/2 tsp salt
1/4 tsp ground mustard powder

Steps:

1. Toss the shredded cheese with the cornstarch in a large bowl and set aside.
2. Melt the butter in a large saucepan or saucier over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown, about 1 minute. Pour in the stout and whiskey, stir in salt and mustard powder. When the sauce begins to simmer, reduce heat to medium low.
3. Add one (1) handful of the cheese and cornstarch mixture to the pot and whisk until the cheese is completely melted. Continue adding handfuls of the cheese mixture to the pot, stirring until each addition is melted before adding the next addition of cheese; this will take 2 to 3 minutes. When all of the cheese has been melted, continue to cook and stir until the sauce thickens and coats the back of a spoon, 1 to 2 minutes more. Transfer the fondue to a bowl and serve immediately with cubed bread, sliced apples, or leftover corned beef as dippers.

Irish Cheddar and Stout Fondue image

Provided by Vicki Butts (lazyme)

Time 30m

Number Of Ingredients 9

2 c red-skinned potatoes (1 1/2-inch diameter), halved
2 c cauliflower florets
2 c brussels sprouts (small)
2 apples, cored, cut into wedges
1 lb irish cheddar cheese, grated
2 1/2 Tbsp all purpose flour
3/4 c irish stout
6 Tbsp frozen apple juice concentrate, thawed
1 Tbsp dijon mustard

Steps:

1. Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
2. 2. 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.
3. Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.