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Irish Fondue

March 6, 2010

It’s almost St. Patrick’s Day!  This means it’s a great time to celebrate all things Irish.  This fondue is quick to put together and has lots of Irish cheddar and stout (think Guinness).  Serve it whatever your favorite dipping foods are; I usually use a mix of steamed broccoli/cauliflower, brussel sprouts, baby carrots and some boiled small red bliss potatoes.  I also like crusty breads and fresh sliced green apple.  You can have some cooked chicken or sausage or shrimp if you want to up the ante on this meal. If you don’t have a fondue set (like me), then pour the hot fondue into medium bowls and disperse throughout the table for your dinner guests.  As it cool, it will thicken a fair amount.  Don’t worry though!  You can always use a microwave to gently rewarm the fondue.  With enough veggies, this serves about 6 hungry grown-ups.

For the fondue itself, you will need:

  • 1 – 2 c of good quality stout (ex. Guinness)
  • 2 T dijon mustard
  • 1 block (8 oz) sharp Irish cheddar, shredded
  • 1 block (8 oz) Swiss cheese, shredded  [since Switzerland is neutral, it’s a good party guest for an Irish celebration!]
  • 2 T flour
  • Salt and pepper

Then you…

  1. Whisk together 1 c of stout and the mustard in a large sauce pan. Bring to a boil over medium heat. (Nonstick pans are easier to clean after!)
  2. Meanwhile toss the cheeses with the flour.  Season with salt and pepper.
  3. Gradually add the cheeses to the beer mixture.  Whisking to smoothly melt the cheese.  Add more beer as necessary to help smooth it out and get the right consistency for dipping.
  4. Serve hot!

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