Aged Cheddar And Stout Fondue Recipes

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AGED CHEDDAR AND STOUT FONDUE



Aged Cheddar and Stout Fondue image

Gather around the warmth of a winter's fondue pot and enjoy this hearty dish, complete with pigs in blankets made with Pillsbury refrigerated crescent dinner rolls.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 50m

Yield 48

Number Of Ingredients 10

1 package (14 oz) precooked cocktail links, drained and patted dry
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 lb sharp Cheddar cheese, grated (6 cups)
3 tablespoons all-purpose flour
2 teaspoons olive oil
1 teaspoon finely minced garlic
1/2 cup stout or beer
6 tablespoons frozen (thawed) apple juice concentrate
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce

Steps:

  • Heat oven to 375°F. Unroll each can crescent dough into long rectangle. Firmly press perforations to seal. Using a small knife, cut dough into 1-inch by 4-inch strips. (Cut number of strips to match number of cocktails links in package--about 48.)
  • Wrap each cocktail link with 1 dough strip around middle of link. Place on ungreased cookie sheet, seam side down, about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
  • In large bowl, toss grated cheese with the flour. In 2-quart saucepan over medium heat, swirl in the olive oil. When shimmering, add the garlic; cook 30 seconds until very fragrant. Add stout, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually, in small batches, add cheese, constantly stirring until fondue is smooth, thick and cheese completely melted. If too thick, stir in an additional oz of stout until desired consistency.
  • Serve fondue immediately with pigs in the blanket.

Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g

IRISH CHEDDAR AND STOUT FONDUE



Irish Cheddar and Stout Fondue image

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner. From Bon Appetit March 2006.

Provided by Vicki Butts (lazyme)

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 9

2 c red-skinned potatoes (1 1/2-inch diameter), halved
2 c cauliflower florets
2 c brussels sprouts (small)
2 apples, cored, cut into wedges
1 lb irish cheddar cheese, grated
2 1/2 Tbsp all purpose flour
3/4 c irish stout
6 Tbsp frozen apple juice concentrate, thawed
1 Tbsp dijon mustard

Steps:

  • 1. Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
  • 2. 2. 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.
  • 3. Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.

IRISH CHEDDAR AND STOUT FONDUE



Irish Cheddar and Stout Fondue image

Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.

Provided by Bon Appétit Test Kitchen

Categories     Beer     Cheese     Potato     Vegetable     Appetizer     Vegetarian     St. Patrick's Day     Cheddar     Spring     Brussels Sprout     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

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

Steps:

  • 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.

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