Tonight's Dinner: Cheddar and Stout Fondue
A dry white wine, some shallots and a block of Gruyere are all you need to turn dinner for two or more into a classy affair. But if wine and Swiss cheese turn you off to fondue, don't fret. This recipe with cheddar cheese and beer will turn even the toughest critic into a fan.
When people think of fondue, they think of the 70's and swingers parties. But thanks to restaurants like The Melting Pot, fondue is now considered a classy affair, perfect for first dates and anniversaries alike. But why spend a mint on a night out when you can just as easily stay in and have an equally romantic evening? Fondue still seem a little on the stuffy side? Cheddar cheese and beer will finally make you want to pull out that wedding gift you thought you'd never use.
- 2 cups small, red-skinned potatoes, halved
- 2-3 apples, cored and cut into wedges
- 1 baguette, cut into 1/2 inch cubes
- 1 lb sharp, aged cheddar cheese
- 2 Tbsp flour
- 1 cup of Irish stout, like Guinness
- 1/4 cup apple juice
- 1 Tbsp Dijon mustard
- Steam the potatoes until tender, 15-20 minutes.
- Place the potatoes and apples on a platter and place the cubes of bread in a basket.
- While the potatoes are steaming, bring the stout, apple juice and mustard to a boil in a large sauce pan over medium-high heat.
- Turn the heat down to simmer, and gradually add 1/4 cup of cheese and the flour. Stir with a wooden spoon until completely melted, making a rue. Once you have the rue, continue adding the cheese, 1/2 cup at a time, stirring constantly, until the cheese is melted and smooth.
- Transfer cheese mixture to fondue pot and serve with the apples, bread and steamed potatoes.