Irish Fondue


Last night, in an early celebration of St. Patrick’s Day, I hosted some friends for a casual supper of Irish fondue! At the risk of offending the French, this fondue recipe maybe better than my standard fondue with gruyere cheese. This recipe is unique with Irish cheddar cheese (I used Kerrygold Dubliner) and Guinness stout. Plus an odd sweetener from apple juice concentrate. Note that we enjoyed local Greensboro beer with dinner (at the risk of offending the Irish!).

I served the fondue with slightly roasted crispy brussels sprouts, roasted cauliflower, chewy bread and grilled chicken sausages. But, you can certainly get creative.

I find this dinner much more appetizing than the traditional corned beef and cabbage. And it can be enjoyed on any day you’re feeling lucky. Happy St. Pattys!

Aged Cheddar and Guinness Fondue, from Steamy Kitchen

  • 2 cups cauliflower florets, roasted slightly
  • 4 chicken sausage links, grilled
  • 1 pound brussels sprouts, halved and roasted slightly
  • 1 baguette (or any bread with lots of crusty crust)
  • 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
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. Roast the veggies and grill/chop the sausages.
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.
Serve: Arrange bread, vegetables and meat around the table.

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