About this fondue recipe:
We combine sharp cheddar cheese with dark stout beer to make this great tasting fondue. This fondue dish serves between 4-6 people. Prepare in a fondue pot. If the cheese gets too thick, add in a little more Guinness Stout. Toss the flour with the grated cheese to ensure the dish thickens smoothly with no clumps.
1 pound aged cheddar cheese, grated (recommend the sharp kind)
2 and a ½ tablespoons flour
1 cup stout beer, more if desired (recommend Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 teaspoon ground mustard
1 teaspoon finely minced garlic
1 teaspoon Worcestershire sauce
2 teaspoons olive oil
Salt & pepper as desired
Fresh pears, for serving
Crusty bread, for serving
1. Toss grated cheddar and flour together in a large bowl. Set aside.
2. In your fondue pot over low heat, add olive oil, then minced garlic. Heat the garlic for about 30 seconds. Turn heat to medium-high. Add stout beer, apple juice concentrate, Worcestershire sauce and mustard. Bring to a simmer. Add cheese slowly, stirring constantly until fondue is melted and smooth. If needed, add more stout beer throughout meal to thin out the fondue. Season with salt and pepper.
Serve with bread, vegetables or fruit. Other popular ideas: Pears, Boiled shrimp, Pigs in a blanket (pre-cooked sausage links, such as lil' smokies rolled in crescent dinner rolls, baked, sliced).
"Store any leftover fondue in the fridge. You can serve it cold the next day as a cheesy cracker spread. Delicious."