Aged Cheddar & Guinness Fondue
Indulge in a cozy and interactive meal experience with this delightful fondue recipe. A rich and creamy cheddar cheese mixture infused with Guinness stout, apple juice, and savory seasonings is the star of the show, perfect for dipping an array of accompaniments like toasty bread, crunchy vegetables, and succulent ham. Gather around the table with a spread of delectable options and enjoy a fun and flavorful dining adventure!
— 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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