Cheddar Stout Fondue
serves 4 as a heavy appetizer, 6-8 as a lighter appetizer
Ingredients
- 1/4 pound Emmental or Swiss Cheese shredded
- 3/4 pound aged Sharp Cheddar Cheese shredded
- 2 tablespoons Flour
- 3/4 cup Stout beer
- 1/4 Apple Cider or Apple Juice
- 1 tablespoon Dijon Mustard
- Accompaniments: roasted fingerling potatoes carrots, broccoli, cauliflower, boiler onions, bread chunks, sweet gherkins
Instructions
- Shred and combine cheeses, toss with flour, set aside.
- In fondue pot whisk together stout, cider, and Dijon mustard bring to a simmer.
- Once liquid begins to bubble slightly around the edges start adding cheese to the pot stirring constantly, until all cheese has been added and fondue is a smooth consistency. You may need to thin it out with more stout if desired. Be careful that heat does not get too high; if you have an electric fondue pot keep at simmer. If using a sterno you may need to regulate the temperature with the snuffer.
Notes
Serve with roasted vegetables, bread chunks, and sweet gherkins.
Note: Roasted vegetables can be made a day in advance by tossing potatoes/cauliflower/broccoli/onions/carrots in olive oil, sprinkle with salt and pepper, spread on a baking sheet and bake at 400 degrees for 20 minutes. Allow to cool and store in refrigerator until one hour before your ready to fondue. Vegetables should be room temperature.
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