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Aged Cheddar & Guinness Fondue Recipe

If you don’t have a fondue pot, just prepare the fondue dip in a medium sized saucepan and bring it to the table hot. You may have to warm the fondue back at the stove a couple of times during the meal. If the cheese gets too thick, thin it out with a little more Guinness. Tossing the grated cheese with flour ensures a smooth, lump-free fondue.
For 4 as main meal or 6 as first course.
Servings 4


  • 2 apples, cored & cut into chunks
  • 2 cups cauliflower florets
  • 2 cups lg cubed ham
  • 2 cups baby carrots, each halved
  • 1 baguette (or any bread with lots of crusty crust)
  • pigs-in-blankets


  • 1 pound good aged cheddar, grated
  • 2 2/2 tablespoons all-purpose flour
  • 8 ounces Guinness stout + more if needed
  • 6 tablespoons frozen apple juice concentrate, thawed
  • 1 teaspoon powdered mustard
  • 1 teaspoon finely minced garlic
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons olive oil


Toast bread:

  • If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.

Make fondue:

  • Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.
  • Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.


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