Recipe: Irish Cheddar Fondue
Irish fondue? You heard it correctly. OK, it's not really Irish; fondue is still and will always be at its core a product of the Swiss, but the incorporation of Irish cheese and beer will provide a fresh and delicious take on your fondue. This fondue is a bit more bold and robust than a Swiss/wine based version and makes a great compliment to a winter meal with a heavy meat (served afterwards, of course) and a hearty beer.
Makes 4-6 servings:
- 3 cups grated Irish Cheddar cheese
- 1/2 cup dry stout beer; a Guinness works well
- 1 tbsp Worcestershire sauce
- 1/2 cup mayonnaise
- 3-4 Dashes of dry mustard powder
- 2-3 Dashes of white pepper
- 3 cloves garlic; minced
Add the beer and garlic to a pot and bring up to medium heat. Add the mayo then the cheese, 1 cup at a time. Stir periodically until melted. Add Worcestershire sauce, mustard and white pepper. Stir regularly to distribute heat, but not so much as to aerate. Pull from heat before it begins to bubble/boil as it will make the fondue too liquidy.
We recommend dipping cubed and toasted bread (french bread works well, as do breads with garlic, rosemary, etc), apples, pears and broccoli in the delicious dip, however you could dip just about anything in there and it will taste delightful.