AGED CHEDDAR AND STOUT FONDUE
Gather around the warmth of a winter's fondue pot and enjoy this hearty dish, complete with pigs in blankets made with Pillsbury refrigerated crescent dinner rolls.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Unroll each can crescent dough into long rectangle. Firmly press perforations to seal. Using a small knife, cut dough into 1-inch by 4-inch strips. (Cut number of strips to match number of cocktails links in package--about 48.)
- Wrap each cocktail link with 1 dough strip around middle of link. Place on ungreased cookie sheet, seam side down, about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
- In large bowl, toss grated cheese with the flour. In 2-quart saucepan over medium heat, swirl in the olive oil. When shimmering, add the garlic; cook 30 seconds until very fragrant. Add stout, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually, in small batches, add cheese, constantly stirring until fondue is smooth, thick and cheese completely melted. If too thick, stir in an additional oz of stout until desired consistency.
- Serve fondue immediately with pigs in the blanket.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g
IRISH CHEDDAR AND STOUT FONDUE
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Provided by Bon Appétit Test Kitchen
Categories Beer Cheese Potato Vegetable Appetizer Vegetarian St. Patrick's Day Cheddar Spring Brussels Sprout Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
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.
IRISH CHEDDAR AND STOUT FONDUE
A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner. From Bon Appetit March 2006.
Provided by Vicki Butts (lazyme)
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
- 2. 2. 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.
- 3. Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.
TAREK'S IRISH STOUT FONDUE
The best fondue ever; made with beer and three kinds of cheese! Enjoy this recipe as a snack or a meal! Great for parties or great to trick your kids into eating their veggies. You will love this smooth, flavorful dish. Serve with bread, veggies, and meats of all kinds. We like green peppers, grape tomatoes, carrots, mushrooms, cucumbers, celery, ham, and salami for dipping.
Provided by Chef Tarek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 4.3 g, Cholesterol 52.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 250.4 mg, Sugar 0.6 g
More about "aged cheddar and stout fondue food"
CHEDDAR AND STOUT FONDUE | DRIZZLE AND DIP - TOP …
From drizzleanddip.com
리뷰 수 5예상 독서 시간 2분
AGED CHEDDAR AND STOUT FONDUE RECIPES RECIPE
From alicerecipes.com
CHEDDAR STOUT FONDUE WITH ROASTED VEGETABLES - EAT 2 GATHER
From eat2gather.net
IRISH CHEESE FONDUE | IN OUR GRANDMOTHERS' KITCHENS
From ourgrandmotherskitchens.com
AGED CHEDDAR AND STOUT FONDUE | RECIPE | CHRISTMAS RECIPES …
From pinterest.com
BEST CHEDDAR FONDUE RECIPE - HOW TO MAKE CHEDDAR …
From food52.com
ST. PATRICK’S DAY- IRISH AGED CHEDDAR FONDUE | THINK …
From thinktasty.com
IRISH CHEDDAR & STOUT FONDUE - KERRYGOLD
From kerrygoldusa.com
IRISH CHEDDAR FONDUE WITH STOUT AND WHISKEY RECIPE …
From seriouseats.com
IRISH CHEDDAR AND STOUT FONDUE - GREATIST
From greatist.com
AGED CHEDDER FONDUE - FOOD LOVERS RECIPES
From foodloversrecipes.com
IRISH CHEDDAR AND STOUT FONDUE - FOOD IRELAND IRISH …
From foodireland.com
AGED CHEDDAR & GUINNESS FONDUE • STEAMY KITCHEN RECIPES …
From steamykitchen.com
CHEDDAR AND STOUT FONDUE - GALAVANTE (TRAVEL & LIFESTYLE WEBSITE
AGED CHEDDAR FONDUE RECIPE | SARGENTO - SARGENTO® …
From sargento.com
AGED CHEDDAR & GUINNESS FONDUE | FOOD STUFF
From foodstf.com
AGED CHEDDER FONDUE - FOOD LOVERS RECIPES
From foodloversrecipes.com
HOW TO THROW THE ULTIMATE '70S FONDUE PARTY - THE DAILY MEAL
From thedailymeal.com
WEEKEND RECIPE: CHEDDAR AND STOUT FONDUE | ENCA
From enca.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love