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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I thought this seemed a little different from the traditional St.Patrick's Day appetizer or first course. Recipe source: Bon Appetit Ingredients:
2 cups red potatoes, halved |
2 cups cauliflower, cut into florets |
2 cups brussels sprouts |
2 apples, cored and cut into wedges |
1 lb irish cheddar cheese, grated |
2 1/2 tablespoons flour |
3/4 cup irish stout beer (guinness) |
6 tablespoons frozen apple juice concentrate, thawed |
1 tablespoon dijon mustard |
Directions:
1. Steam vegetables until tender (15 minutes) and then arrange vegetables and apples around the edge of a large platter.
2. Meanwhile prepare fondue; toss cheese and flour into a large bowl.
3. Bring the stout, apple juice and mustard to a simmer in a saucepan over medium heat. Gradually add cheese mixture to pan; stirring constantly until cheese is melted and smooth (you may need to thin with some additional stout). Season with salt and pepper, if desired.
4. Transfer fondue to bowl or fondue pot and place in center of platter with vegetables.
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