I told my friend Peter I was working on recipes for Saint Patrick’s Day—and as usual he came up with a wonderful idea!
He said he had been surveying the variety of Irish cheeses on the shelves in his local grocery store and suggested that I create an Irish cheese fondue.
I picked up some Irish cheddar and threw in some stout. My guests swooned–with the possible exception of my mother, who is not completely convinced that melted cheese constitutes dinner.
He said he had been surveying the variety of Irish cheeses on the shelves in his local grocery store and suggested that I create an Irish cheese fondue.
I picked up some Irish cheddar and threw in some stout. My guests swooned–with the possible exception of my mother, who is not completely convinced that melted cheese constitutes dinner.
If you don’t have access to Irish cheddar, you may use a domestic variety, but the Irish cheddar does have a different flavor. It’s slightly sweeter, I think, and yet a little tangy as well.
Marilyn stirs the fondue. 
Kay samples the fondue.
Marilyn stirs the fondue. Ingredients:
2 to 3 cloves garlic, slightly crushed
1 pound Irish cheddar cheese, shredded
2 tablespoons flour
1 cup Irish stout
2 teaspoons Dijon mustard
a few sprinkles of Worcestershire sauce
1 medium baguette, cut into bite-sized pieces
2 apples, cut into bite-sized pieces
Instructions:
Rub the inside of a fondue pot with the garlic; then discard the cloves.
In a bowl toss together the cheese and the flour.
Bring the stout, mustard, and Worcestershire sauce to a boil in the fondue pot. Reduce the heat and stir in the cheese/flour mixture. Continue to stir until the cheese has melted. Don’t be concerned if your fondue is brown: it’s supposed to be!
Dip the bread and apple pieces into your fondue. Yum! Serves 4.
2 to 3 cloves garlic, slightly crushed
1 pound Irish cheddar cheese, shredded
2 tablespoons flour
1 cup Irish stout
2 teaspoons Dijon mustard
a few sprinkles of Worcestershire sauce
1 medium baguette, cut into bite-sized pieces
2 apples, cut into bite-sized pieces
Instructions:
Rub the inside of a fondue pot with the garlic; then discard the cloves.
In a bowl toss together the cheese and the flour.
Bring the stout, mustard, and Worcestershire sauce to a boil in the fondue pot. Reduce the heat and stir in the cheese/flour mixture. Continue to stir until the cheese has melted. Don’t be concerned if your fondue is brown: it’s supposed to be!
Dip the bread and apple pieces into your fondue. Yum! Serves 4.
Kay samples the fondue. If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!
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Lovely and delicious though corned beef may be, there's bound to be a vegetarian leprechaun in need of nourishment on St. Patrick's Day, so your recipe is a grand idea. Given the lush green fields and hillsides of Ireland, one would expect fabulous dairy products, or perhaps membership in the European Community has spurred production Ireland's resurrection of its many fine cheeses: the country is now exporting some absolutely delicious cheeses and should adore your suggested uses. For those who somehow feel the potato needs to be part of the culinary equation at St. Patrick's Day, one can always substitute a less-than-completely baked potato, cubed into bite-size pieces, for the bread. Or use the Irish stout fondue instead of sour cream and butter or one's next baked potato. And may the saints and angels bless you for resisting the temptation to add just a wee drop of green food coloring to the fondue! Éirinn go Brách!
ReplyDeleteTinky- I so remember my early entertaining days with several fondue pots set out, guests all sampling my varied creations. Somewhere along the way, seems someone would always ask, "What's for dinner?"..... Yikes!
ReplyDeleteThis sounds good, I remember the cheese pots were always the first to empty! Such fun, too.
Perhaps for St Andrew's Day (30th November) you could try Scottish cheddar cheese and whisky?!
ReplyDeleteGreat idea! The trick will be FINDING Scottish cheddar in the U.S. Irish cheddar is a snap, particularly around Saint Paddy's Day. Still, I have lots of time to look........
ReplyDeleteHi Tinky,
ReplyDeleteI made this last night for Joe and me. We liked it, but I added a little more Worcestershire sauce and some horseradish. It was a bit too mild without the additions. We are used to the Swiss fondue with Gruyere, Ementhal, wine and kirsch, which I make at least three or four times through fall and winter. This Irish version reminded me of Welsh rarebit.
Adelaide
I could lick the plate on this one, thanks a lot.
ReplyDelete