Irish Cheddar and Stout Fondue

• 1 pound Irish Cheddar (such as Dubliner), grated
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1 onion, diced
• 1/2 teaspoon kosher salt
• 1 tablespoon coarse-grain mustard
• 1 1/4 cups Irish stout (such as Guinness or Murphy's

Method Toss the cheese with the flour in a bowl and set aside.  In a fondue pot, melt the butter over medium heat.  Add the onion and cook, stirring frequently, until golden brown and very soft, about 10 minutes.  Add the salt, mustard, and stout.  Increase the heat to medium-high, stirring constantly, until the liquid boils.  Decrease the heat to medium-low and add the cheese mixture, 1/ cup at a time, stirring until melted after each addition.  Serve immediately. Serve with:  Irish brown soda bread cubes, cooked garlic or chicken-apple sausages, cut into bite-sized pieces, steamed red or Yukon gold potatoes, boiled spring or pearl onions, steamed brussels sprouts Yield: 3 cups Reprinted with permission from ©Lenny Rice and Brigid Callinan, Fondue, published by Ten Speed Press   click for book review more cookbook and chef recipes       more appetizers more Irish cooking on St. Patrick's day

 

 

 

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