Cheddar Stout Fondue
serves 4 as a heavy appetizer, 6-8 as a lighter appetizer
Prevent your screen from going to sleep
Equipment
- 1 fondue pot
Ingredients
- 1/4 pound emmental or Swiss cheese shredded
- 3/4 pound aged sharp cheddar cheese shredded
- 2 tbsp flour
- 3/4 cup stout beer
- 1/4 cup Apple Cider or Apple Juice
- 1 tbsp 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.
Nutrition
Calories: 187kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 39mgSodium: 229mgPotassium: 33mgFiber: 0.1gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 192mgIron: 0.2mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!