s IRISH CHEDDAR AND STOUT FONDUE **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
*** 3-17-06 excellent
had as appetizer cut in half
***

A meatless yet rich dish that would make a perfect appetizer for St.
Patrick's Day dinner.





2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard




Steam all vegetables until tender, about 15 minutes. Arrange
vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout,
juice concentrate, and mustard to simmer in large saucepan over medium
heat. Gradually add cheese mixture, stirring constantly, until cheese
is melted and smooth, thinning with more stout, if desired. Season to
taste with salt and pepper. Transfer fondue to bowl. Place in center
of platter with vegetables.

Market tip
Sharp white cheddar is a great substitute for the Irish cheddar.

Makes 6 first-course servings.
Bon AppTtit
March 2006
Bon AppTtit Test Kitchen




Notes:
********** RECIPE ENDS ********

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