Aged Cheddar & Guinness Fondue
This recipe will bring everyone to the table with its delicious blend of flavors and textures. Perfect for a cozy and interactive dining experience, this dish features a gooey fondue that marries the richness of good aged cheddar with the distinctive flavors of Guinness and apple juice concentrate. Accompanied by an array of bread, vegetables, and fruits, this spread encourages sharing and dipping, creating a delightful gathering for all to enjoy.
— Constant Cookbook
Ingredients
- 2 apples, cored & cut into chunks
- 2 cups cauliflower florets
- 2 cups lg cubed ham
- 2 cups baby carrots, each halved
- 1 baguette (or any bread with lots of crusty crust)
- pigs-in-blankets
- 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
Instructions
- 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.
- Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.
Cook Time
0M
Prep Time
PT0M
Yield
4 as meal or 6 as first course
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