Cheddar Stout Fondue
- 1/4 pound Swiss cheese, shredded
- 3/4 pound sharp Cheddar cheese, shredded
- 2 tablespoons flour
- 3/4 cup stout beer
- 1/4 cup apple cider
- 1 tablespoon Dijon mustard
Shred and combine cheeses; toss with flour and set aside.
In fondue pot, whisk together stout, cider and Dijon mustard; bring to a simmer.
Once liquid begins to bubble slightly around the edges, start adding cheese mixture to the pot, stirring constantly until all cheese has been added and fondue is a smooth consistency. You may need to thin it out with more stout, if desired. Be careful the heat does not get too high; if you have an electric fondue pot, keep at a simmer. If using a sterno, you may need to regulate the temperature with the snuffer.
Serve with roasted fingerling potatoes, carrots, broccoli, cauliflower, boiler onions, bread chunks or sweet gherkins.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.