Posts Tagged ‘Kay Holt’

Irish Cheese Fondue

Friday, March 12th, 2010

still life with fondue web

I told my friend Peter I was working on recipes for Saint Patrick’s Day—and as usual he came up with a wonderful idea!
He said he had been surveying the variety of Irish cheeses on the shelves in his local grocery store and suggested that I create an Irish cheese fondue.
I picked up some Irish cheddar and threw in some stout. My guests swooned–with the possible exception of my mother, who is not completely convinced that melted cheese constitutes dinner.
If you don’t have access to Irish cheddar, you may use a domestic variety, but the Irish cheddar does have a different flavor. It’s slightly sweeter, I think, and yet a little tangy as well.
Marilyn stirs the fondue.

Marilyn stirs the fondue.

2 to 3 cloves garlic, slightly crushed
1 pound Irish cheddar cheese, shredded
2 tablespoons flour
1 cup Irish stout
2 teaspoons Dijon mustard
a few sprinkles of Worcestershire sauce
1 medium baguette, cut into bite-sized pieces
2 apples, cut into bite-sized pieces
Rub the inside of a fondue pot with the garlic; then discard the cloves.
In a bowl toss together the cheese and the flour.
Bring the stout, mustard, and Worcestershire sauce to a boil in the fondue pot. Reduce the heat and stir in the cheese/flour mixture. Continue to stir until the cheese has melted. Don’t be concerned if your fondue is brown: it’s supposed to be!
Dip the bread and apple pieces into your fondue. Yum! Serves 4.
Kay samples the fondue.

Kay samples the fondue.



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