stout

Farmhouse Cheddar and Irish Stout Fondue with New Potatoes

Farmhouse Cheddar and Irish Stout Fondue with New Potatoes
By jgreghenry Published January 20, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 2 c 1- to 1 1/2-inch-diameter new or red-skinned potatoes, halved
  • 1 lb farmhouse cheddar cheese, grated
  • 2.5 T all-purpose flour
  • 0.75 c (or more) irish stout (such as guinness)
  • 6 T frozen apple juice concentrate, thawed
  • 1 T colman's english mustard

Directions

Boil the new potatoes in salted water until just cooked through. They should remain quite firm and hold their shape. About 4 minutes. 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 in a zig zag motion (to keep the cheese from balling up), until cheese is melted and smooth. Thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl set over a flame. Serve warm with the new potatoes for dipping.

Notes:

serves 6 Source: Adapted from Bon Appetit magazine