Fon Do You?

9 Jan

So this year for New Year’s we took a page from last New Year’s playbook and made fondue. We got a brand spankin new fondue pot for our wedding but had yet to use it, so why not make use of it for a special occasion like New Year’s. I did some research to find a unique recipe, rather than just the usual Swiss cheese fondue. Truth be told, although I could live on cheese alone, Swiss is the one that I could live without. So I turned to my trusty recipe sidekick…

And of course Chow did not let me down. There are two things that really drive me in my passions in food – cheese and beer. Any self respecting Wisconsinite would agree. This fondue combines those two things. It’s an Irish Cheddar and Stout fondue.

If you have a fondue pot, I would highly recommend making this as it was super easy and there are minimal ingredients. We ate it with veggies and bread and had even planned on making a second course of a wine/broth fondue but were so full that we just had the cheese.

Without further ado the magic recipe:

  • 1 pound Irish Cheddar (such as Dubliner), grated
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1/2 teaspoon salt
  • 1 tablespoon coarse-grain mustard
  • 1 1/4 cups Irish stout (We used Guinness)
  1. Toss the shredded cheese with the flour in a bowl and set aside.
  2. 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.
  3. Add the salt, mustard, and Guinness. Stir constantly, until the liquid boils. (This took a while for us, so just be patient!)
  4. Add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. (This was really hard to do because we wanted to eat immediately – but I can’t stress enough taking the time to let the cheese fully melt before you add more. It’ll help with the consistency and smoothness of the fondue.)
  5. Serve immediately with bread and vegetables. (We’d recommend broccoli, green/colored pepper, cauliflower or zucchini.)

You’ve gotta love this beer-y cheesy goodness that is fondue!



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