I’ve been itching to break out our fondue pot all winter. So for this month’s vintage recipe post, I thought it would be fun adapt the cheesy 70’s party food to include some Irish beer…just in time for St. Patrick’s Day. I picked up some fennel, pears and ‘Irish’ potatoes to pair with the Irish Cheddar fondue. Wanting to make the fondue a little lower in fat (and higher in protein,) I also shopped for Cabot Sharp Light cheese. (Cabot is one lower-fat cheese that I’ve found melts well.)
So yesterday in the kitchen, my 5 year old was grating Cheddar (carefully!) using the box grater and the 2 year old was cutting chunks of bread (unevenly!) And I ran down to the basement to grab the Irish Harp I was pretty sure we had on hand.
But we did not. Only Heineken.
Not all was lost…this is STILL an Irish fondue! Check out this unreliable stat from Wikipedia: “Heineken Ireland, based at the Murphy Brewery in Cork, has the largest share of the lager market.” I guess the Irish actually drink a lot of Heinekan!
Now, since fondue is not an every-day food (as proof, the fondue we received as a wedding present has been used less than once a year for the last 13 years!) I am not an expert at assembling the dipping accompaniments…and I forgot the pears in these photos. But please don’t forget them yourself. When I tried them with the fondue after the sun went down (and my natural-light photography window expired) pears + ‘Irish’ Cheddar and Beer Fondue were simply delicious.Print
Cheddar and Beer Fondue
- 1 1/2 tablespoon cornstarch
- 1 1/2 tablespoon cold water
- 1 cup Irish lager beer
- 2 cloves garlic, minced
- 2 bay leaves
- 6 ounces light Cheddar, grated (about 1 1/2 cups)
- 6 ounces Cheddar, grated (about 1 1/2 cups)
- Pinch grated nutmeg
- Accompaniments: Fennel (blanched for 1.5 minutes in boiling water,) pears, crusty bread, radishes, cooked potatoes
- In a small bowl, mix together water and cornstarch with a fork.
- In saucepan, add cornstarch mixture and beer; whisk until smooth. Add garlic and bay leaves. Place on heat and bring to simmer. Continue whisking for 1 minute until thick. Remove from heat.
- Add cheese and whisk just until cheese is melted and smooth. Discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Sprinkle with nutmeg.
- Serve with accompaniments.
The above recipe adapted from this yummy Cabot recipe.
Do you fondue?