Tareks Irish Stout Fondue Recipes

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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



Tarek's Irish Stout Fondue image

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

1 ⅛ cups shredded extra-sharp white Cheddar cheese
1 ⅛ cups shredded Swiss cheese
2 tablespoons freshly shredded Parmesan cheese
1 ½ tablespoons cornstarch
½ (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 tablespoon steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon hot pepper sauce (such as Cholula®)
¼ teaspoon ground dry mustard
freshly ground black pepper to taste

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



Irish Cheddar and Stout Fondue image

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.

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

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