Irish Cheddar Fondue With Stout And Whiskey Recipes

Steps:

• 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.

Steps:

• Prepare salmon tartare (separate recipe), if using.
• Trim the leeks, wash well, and shake dry. Cut into bite-size pieces. Bring lightly salted water to boil and blanch the leeks for 3 minutes. Drain well. Cut the rye bread into bite-size cubes. Arrange with the leeks.
• Cut the cheese into very small cubes or grate coarsely. Lightly heat the beer in a fondue pot (caquelon) on the stove. Gradually add cheese and melt over low heat, stirring constantly (this will take 30 to 35 minutes).
• Stir the cornstarch with the whiskey, pour into cheese, and bring to boil, stirring. Season the mixture with pepper and Worcestershire sauce and set the fondue burner, holding it just at the boiling point. Garnish with dill sprigs. Spear leeks and bread pieces on fondue forks and draw through the cheese mixture. Offer smoked salmon tartare alongside.

Steps:

• Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
• Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
• Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
• Season with black pepper to taste.

Steps:

• 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.

Steps:

• 1. Toss the shredded cheese with the cornstarch in a large bowl and set aside.
• 2. Melt the butter in a large saucepan or saucier over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown, about 1 minute. Pour in the stout and whiskey, stir in salt and mustard powder. When the sauce begins to simmer, reduce heat to medium low.
• 3. Add one (1) handful of the cheese and cornstarch mixture to the pot and whisk until the cheese is completely melted. Continue adding handfuls of the cheese mixture to the pot, stirring until each addition is melted before adding the next addition of cheese; this will take 2 to 3 minutes. When all of the cheese has been melted, continue to cook and stir until the sauce thickens and coats the back of a spoon, 1 to 2 minutes more. Transfer the fondue to a bowl and serve immediately with cubed bread, sliced apples, or leftover corned beef as dippers.