s IRISH CHEDDAR AND STOUT FONDUE ***** s   



Yields: 4 servings


Ingredients


 
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 Appétit March 2006 Bon Appétit Test Kitchen Exported from Home Cookin 5.4 (www.mountain-software.com)

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