She Strengthens

A Taste of Ireland: Rich Fondue with a Guinness Twist

When it comes to crafting the perfect fondue, it’s all about balance and harmony. And what better way to achieve that than by combining the rich flavors of Ireland’s finest Cheddar cheese with the velvety smoothness of Guinness stout?

The Art of Selecting the Perfect Cheddar

Ireland, renowned for its love of beer, is also home to some of the world’s most exceptional Cheddar producers. Kerrygold and Dubliner are two esteemed brands that offer a taste of tradition and excellence. These artisanal cheeses are specifically designed to be savored alongside a pint of Guinness, making them the ideal choice for our fondue recipe.

A Flavorful Fondue Recipe

This indulgent recipe serves 6-8 people and can be prepared in just 30 minutes. With a difficulty level of easy, it’s perfect for beginners and experienced cooks alike.

Ingredients:

• 1 pound Irish Cheddar (such as Dubliner), grated
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1 onion, diced
• 1/2 teaspoon kosher salt
• 1 tablespoon coarse-grain mustard
• 1 1/4 cups Irish stout (such as Guinness or Murphy’s)

Instructions:

1. Prepare the Cheese Mixture: Toss the grated Cheddar with flour in a bowl and set aside.
2. Melt the Butter: In a fondue pot, melt the butter over medium heat.
3. Caramelize the Onion: Add the diced onion and cook, stirring frequently, until golden brown and soft, about 10 minutes.
4. Add the Aromatics: Add the salt, mustard, and stout, increasing the heat to medium-high and stirring constantly until the liquid boils.
5. Combine the Cheese and Fondue: Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition.
6. Serve and Enjoy!: Serve the fondue immediately with your choice of dipping options, such as Irish brown soda bread cubes, cooked sausages, steamed potatoes, boiled onions, or steamed Brussels sprouts.

Beverage Pairings:

• Stout or ale
• Hard cider
• Sauvignon blanc

This recipe is reprinted with permission from “Fondue” by Lenny Rice and Brigid Callinan, copyright © 2007, published by Ten Speed Press.