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
Mod Meals on Mendenhall 
yummy…you give me inspiration for 2016. But who says we have to wait until then?