Irish Cheddar and Stout Fondue
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1 tablespoon dijon mustard
- 2 cups cauliflower florets
- 2 1/2 tablespoons all purpose flour
- Carbohydrate 27 g(9%)
- Cholesterol 77 mg(26%)
- Fat 26 g(40%)
- Fiber 4 g(17%)
- Protein 21 g(43%)
- Saturated Fat 15 g(74%)
- Sodium 536 mg(22%)
- Calories 429
Preparation Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. 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. Market tipSharp white cheddar is a great substitute for the Irish cheddar.
Preparation Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. 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. Market tipSharp white cheddar is a great substitute for the Irish cheddar.
