This decidedly Irish take on the classic Swiss fondue is a fun and easy party appetizer.
- 2 cup 1- to 1 ½‑inch-diameter new or red-skinned potatoes, halved
- 1 pound farmhouse cheddar cheese, grated
- 2½ tablespoon all-purpose flour
- .75 cup (or more) irish stout (such as guinness)
- 6 tablespoon frozen apple juice concentrate, thawed
- 1 tablespoon colman’s english mustard
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.