Name: Irish Cheddar and Stout Fondue
Prep time: 30 minutes
Total time: 45 minutes
Yield: Makes 6 first-course servings
Ingredients: 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

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

Market tip

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

Recipe information

Total Time
45 minutes
Yield
Makes 6 first-course servings

Ingredients

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

Preparation

Step 1
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Step 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.