by Jaden | Appetizers/Bites, Holiday, Recipes | 58 comments
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The conversation starts so innocently with, “What are your plans this week?” Before sensibility, 3 loads of laundry and my mile long to-do list can catch up to my big mouth, I’ve already invited half the neighborhood over for supper. As the “gourmet chef” amongst my friends, it’s been a natural progression over the past few years to just consider my home the free local restaurant. Normally, this is a great thing, as my friends are recipients of recipe testing and my fanciful food experiments. Plus, they bring wine, laughter, cute kids and sometimes even help wash the dishes afterwards.
But it’s getting old.
Husband making fondue. Andrew swiping bread.
It would just be nice to be invited to someone’s house for a change. To not have to plan menu, shop, prep and crazily clean the house 15 minutes before guests arrive. And when I say “clean,” I really mean throw toys in the closet, scootch cracker crumbs under the couch with my feet, swipe the layer of dust on the glass table with my forearm and stash away traces of super convenience foods like Rice-a-Roni, instant ramen and Betty Crocker. You know, items that a gourmet chef would never be caught dead with in her kitchen.
Most of my friends would rather treat us out for dinner occasionally, sparing themselves of the unnecessary stress of entertaining. Maybe it’s the fear factor of what to prepare for someone who cooks and writes about food for a living. Oh but how I long to let my kids mess up their house, spill a little red wine on their cheap ass carpet, ask them difficult math questions while they are orchestrating the final touches of 5 dishes to be served steaming hot simultaneously, and get deliriously drunk and “forget” to help clean the kitchen.
I’m craving nothing fancy schmancy, really. Just a simple, low-maintenance meal like Aged Cheddar & Guinness Fondue. There’s really no cooking involved, and no, I don’t count melting cheese as cooking. There are endless variations of fondue, but the combination of sweet, nutty, aged cheddar and the smooth, espresso-like Guinness is my absolute favorite.
Why This Recipe Rocks:
Who says you need a special occasion to dive into a pot of melted cheese goodness? Not us! This Aged Cheddar & Guinness Fondue is perfect for St. Patrick’s Day, but great for any day really. Here’s why you’ll be coming back to this recipe more than just once a year:
- Aged Cheddar Goodness:We’re talking quality cheese here. The sharp cheddar cheese practically melts into a pot of gold, to give you a rich, deep flavor that’s just unbeatable.
- Hello, Guinness:Irish stout beer isn’t just for drinking. When it joins forces with aged cheese, you get a beer cheese fondue that’s SERIOUSLY mind-blowing. It’s like all the Irish pubs got together and blessed this dish.
- Easy-Peasy:Fondue newbie? Seasoned pro? Doesn’t matter! This recipe couldn’t be more straightforward. Got a saucepan? A stove top? You’re all set. And hey, if you want to go the extra mile, break out that electric fondue pot or crock pot.
- Versatility is Key:Dip cubes of crusty bread, raw vegetables, or even co*cktail links. This fondue is all about dipping your favorites. Broccoli florets, cherry tomatoes, shish*to peppers? Bring ’em on.
Ingredients for this Aged Cheddar & Guinness Fondue
- apples
- cauliflower florets
- cubed ham
- baby carrots
- baguette (or any bread with lots of crusty crust)
- pigs-in-blankets
Fondue
- aged cheddar
- all-purpose flour
- Guinness stout
- apple juice concentrate
- mustard powder
- garlic
- Worcestershire sauce
- olive oil
How to Make Aged Cheddar & Guinness Fondue
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. Stir cheese mixture and season with salt and black 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.
The Secret to the Perfect Fondue Recipe
The secret to a smooth cheese mixture is to toss the flour with the grated cheese before adding it to the fondue pot. This method evenly distributes the flour (which serves as the thickener) and prevents lumpy fondue! The unexpected main ingredient is apple juice concentrate, which balances out the Guinness and aged cheddar beautifully with a hint of sweetness. The acidity also helps create a smooth, creamy cheese. Just a great combo of flavors.
One of our favorite fondue dippers are baby pigs in a blanket. Simple to make – 1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.
FAQ:
Can I use a different beer if I don’t have Guinness?
Absolutely! While Guinness adds that classic Irish stout flavor, feel free to experiment with other lager beer or dark beers. Just remember, the beer mixture you choose will nudge the flavor profile in that particular direction.
What if I don’t have an electric fondue pot?
No worries! A regular saucepan on the stove top works just fine. If you want to keep it warm for longer, a slow cooker on a warm setting does the trick too.
Can I make this fondue non-alcoholic?
Of course. For a non-alcoholic version, substitute the beer with a non-alcoholic stout or even a rich, dark broth. You’ll still get that hearty flavor without the alcohol.
How do I prevent the cheese from clumping?
The key is adding the cheese in very small increments and constantly stirring. Also, tossing your cheese with flour or cornstarch before adding it to the pot can help ensure a smooth fondue.
Any tips for leftovers?
If you’ve got fondue leftovers (lucky you!), the remaining cheesereheats well in a sauce pan over low heat. Add a splash of milk or beer to thin it out if needed. Just stir frequently to keep it smooth.
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.
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Servings 4
Ingredients
- 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
Fondue:
- 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
Instructions
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.
Notes
Inspired by - this recipe.
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Rianne on 12/23/20 at 3:53 am
Oh no!
It seems like the recipe isn’t online anymore?! Is there any chance you can repost it?We love this recipe, and we’ve been making this for Xmas evening with friends for the past 6 years. This year with corona just for the two of us, but would love to keep the tradition going.
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cjsbabygirl on 11/3/18 at 12:24 pm
As a fondue afficianado, this sounds delicious and I plan to make it – SOON!
For a different twist, try using smoked cheddar and hard cider – the flavor combo is out of this world and is my hubby’s favorite 🙂
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LO Monaghan on 5/13/12 at 10:12 pm
We made this today for Mother’s Day. It was a hit! And the pigs in a blanket were devilishly good! The consistency was spot on and the flavor was rich and creamy. Thanks!
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NinNH on 4/30/12 at 6:57 am
I really wanted to like this, but it was just too much – the tanginess was overpowering for our palates and we have pretty hardy tastebuds. The first couple of bites were amazing though. 🙂
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Christine on 2/13/12 at 8:54 am
This recipe is just fabulous. I’ve tried making fondue several times, but they always had something wrong with them. I’ve had them never come together, always staying separate, or just tasting plain wrong. When I tried this recipe, it came out perfect the very first time! Cannot wait to do this again for Valentine’s Day.
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Rianne on 1/6/12 at 7:14 am
Thank you very much for this amazing recipe! We made it for New Years eve, with friends and it was great!
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HeatherS on 10/11/11 at 10:06 am
I don’t know what I like more…… Your story or the recipe. I laughed my ass off! I very frequently feel the exact same way, although I am not a gourmet chef I seem to be the only one of my friends and family that is capable of having a full time job with 3 children and constantly cooking enormous meals for everyone and entertaining. The house gets wrecked, the sink is full of dishes and all of the wine is gone by the time they leave. Gotta love it, but when is it my turn????
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jen @ one curly fry on 5/16/11 at 12:41 pm
I love love love fondue. It’s my absolute favorite. I’ll have to try this recipe. I usually make mine from lager, cheddar + gruyere cheese, a little flour, dash of Worcestershire, ground mustard and freshly cracked pepper. Garnish with scallions. Mmmm. Your recipe looks wonderful. I’ll have to give it a try – maybe this weekend!
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Natalia on 1/7/11 at 6:28 pm
I love this recipe! Never tried to make fondue (did I type the word correct? 🙂 before, and it’s Saturday tomorrow, why not to try? 😉 Everything is explained so easy, hope it will go well. I’m not a good cook yet 😉
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Catherine on 8/26/10 at 12:14 pm
photos and recipes looks good.
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Barbara Kiebel on 12/22/09 at 3:17 pm
I have a beer and cheese fondue but wanted something different…so thanks. But more importantly how I REALLY loved your stating the obvious…as much as I love to entertain, do ya think someone could maybe, just possibly invite me over. Once?
Or maybe take 30 minutes to bake me something, anything for Christmas? Maybe while they’re waiting for their expected gift of a bag full of goodies (that were not made by tiny elves, by the way!).
Whew..OK, a bit better now, thanks for helping me vent!
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casey on 11/12/09 at 8:15 pm
Do you cook the veggies first?
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SteamyKitchen on 11/13/09 at 9:06 am
I don’t – I like my veggies raw. But you are welcome to lightly steam the veg first. Just careful not to overcook otherwise they won’t be sturdy enough to pierce with fork and dip in cheese/
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Golden Age Cheese on 7/10/09 at 1:28 am
The aged cheddar cheese and Guinness idea is brilliant. I never thought of it/ heard of it and I will definitely be trying it. Thanks for sharing this idea! How many years old was the aged cheddar cheese? I like the super sharp cheese (the sharper the better).
me too! love aged cheddar. i don’t remember how old the cheddar was though. ~jaden
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Mike Jones on 2/2/09 at 5:09 pm
Cheddar is now available in switzerland, and it’s the real British farmhouse stuff!
cheeseclub.ch
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Kiriel on 11/18/07 at 10:05 am
You can find cheddar in Coop here in Switzerland if you are lucky, however if you are having problems, I would give raclette cheese a try. I can picture my Swiss friends reeling back in horror at the thought of using any cheese but Gruyere or Emmental in a fondue, but I think that raclette is closer in taste than a gruyere to cheddar.
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Valli on 11/18/07 at 9:38 am
We always have cheese fondue and chocolate fondue on Christmas Eve. I don’t know why I have to wait for a special occasion to dip my fork into it. I like the addition of the apple juice concentrate into the mix. Thanks for the recipe!!!!
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jamie anne on 11/16/07 at 4:02 am
gee, seems like this post struck a cord in all us Swiss-dwellers, huh?
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jamie anne on 11/16/07 at 4:00 am
hullo!
any other substitutes for aged cheddar? i mean, i live in Switzerland but damn, we don’t HAVE cheddar… i got sneered at asking if they had some at the super… or would Gruyere go okay?Reply
Hillary on 11/15/07 at 7:50 pm
I LOVE cheese fondue – and with Guinness! That sounds amazing! Thanks for this post.
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Kiriel on 11/13/07 at 2:35 pm
Living in Switzerland, fondue is compulsory! But even back home in Australia, I loved a good fondue party. Try apple cider (alcoholic cider that is) and jarlsburg cheese for a delicious change; beautiful!
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Tanya on 11/13/07 at 1:59 pm
Funny, I just made something very similar.
(Umm, and would it be creepy to ask if I could eat your children? They’re adorable)Reply
Cris on 11/12/07 at 12:13 pm
That fondue looks delicious! Congratulations to all winners!
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joey on 11/12/07 at 10:38 am
Aged cheddar and Guinness in a fondue??? Wow! That does sound like the top of the fondue pinnacle…and pigs in a blanket as dippers…now why didn’t I think of that? Thanks for sharing this!
Congratulations to the vanilla winners! 🙂
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dhanggit on 11/12/07 at 9:19 am
See AlsoChicken Casserole Recipesit such a long time i havent had my fondue… looking at these pictures its gonna be even harder for me to do my diet, coz since i gave birth 3 months ago i have been avoiding on cheeses….your photos gave me so much envie to try them 🙂
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desie the maybahay on 11/12/07 at 4:59 am
i lived in switzerland and never heard of this fondue combo!
very interesting ingredients, i know my husband will be a fondue convert once i make this. thanks for the recipe.Reply
Carol on 11/12/07 at 1:33 am
Congratulations to all the lucky winners!
Aren’t these the two most adorable little fellas in the whole wide world??!!Reply
tigerfish on 11/12/07 at 12:23 am
And you call this fondue a simple, low-maintenance meal ? It’s such a luxury to me. I love how you captured the smoke from the “fondue” pot….:D
You know…eating cheese always increases my appetite…and makes me hungrier…I wonder why.
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peabody on 11/11/07 at 5:34 pm
Beer and cheese, your really can’t go wrong.
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wmw on 11/10/07 at 1:14 pm
Ahhh…it’s been a busy time for me. Hopping over and seeing pics of the fondue and your two kids made me smile. Nice, just when I’m about to call it a night over here.
P.S. How about voting for me and my team and help us win? Come over to my blog to read about it…We took a 10 hour leisurely drive from Kuala Lumpur to Penang and ate along the way!
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daphne on 11/10/07 at 8:21 am
congrats to all the winners!! Lucky u! =)
The cheese fondue looks great! I can see cosy evenings with good friends over that pot!
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Anonymous on 11/10/07 at 5:23 am
Hej, Jaden
Your photos and recipes look very very delicious!! How I wish I could just order my pc to “Do it!” and the wonderful dishes would just materialize in front on me! Aah, until that day comes…Please do not misunderstand me, I am not lazy because I would love to cook them myself but we do not have the ingredients in this little village so up north. So, I am reduced to drooling for the moment until we can drive four hours for the nearest Oriental store! (For that, I would have to bribe my husband!) 😉
Oh, before I forget, I thought I would share this site with you, perhaps more for your boys. The artist, Satzinger (http://paperwalker.blogspot.com/), just posted a printable paper plane for Christmas. When I saw your boys in this post today, I thought they might enjoy it! 🙂
Do continue your great work! You inspire me to get the bribe through!
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skh.pcola on 11/10/07 at 1:12 am
Congratulations to the lucky nine! Please tell us what your plans are for the loot.
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Cynthia on 11/9/07 at 9:01 pm
Look at my two angels in disguise 🙂
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Lynn on 11/9/07 at 2:56 pm
Wow, I can’t believe I won! Thank you!!
The fondue looks wonderful. I love how you captured the steam coming off it.
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Jaded on 11/9/07 at 1:44 pm
Congrats to those who won! I’m so jealous! >:p
Jaden – I totally know what you’re saying about having people over all the time and hardly ever getting invited elsewhere to have someone clean, cook and clean again. I used to have people over all the time and it sucked even though I had fun at the time. I guess people don’t realize how much time and effort is put forth on their behalf. I also don’t have a nice big kitchen with the latest appliances so it makes cooking and cleaning that much harder! Let’s just say that if you ever invite me over, I’ll clean everything just to get a sampling of your impressive recipes and techniques 😉
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Melissa on 11/9/07 at 1:03 pm
Wow, cheddar and guinness and apple juice… it sounds just crazy enough to work! Since fondue season has just officially opened chez nous, this one is definitely going on the list.
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susan g on 11/9/07 at 1:02 pm
Well, Jaden, I was going to invite you to dinner, but I see there’s a line. How about brunch? And even at brunch we intimidate our guests (pumpkin empanadas with cilantro chutney, anyone?)
…so how about a progressive dinner with the neighbors? And cleaning up before: my husband just picks everything up and it’ll be months before I find anything. What did we do with little kids in the house, anyway? Maybe at your next dinner you just put out boxes of duck balls, etc!Reply
Patricia Scarpin on 11/9/07 at 8:22 am
Fondue is a mandatory food on Friday nights at home during the winter!
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Pepy on 11/9/07 at 1:02 am
Congratz to all Vanilla winners
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Lydia on 11/9/07 at 12:58 am
Your kids are sooooo cute! Haven’t had fondue in years, but this looks terrific.
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Kevin on 11/8/07 at 10:28 pm
Cheddar cheese and Guinness fondue sounds great! I never would have thought to combine them.
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Single Guy Chef on 11/8/07 at 8:03 pm
Cheddar cheese and Guinness, who knew? Oh, I guess you did! Wicked combo, can’t wait to try! BTW, I live in a studio and that’s my excuse for not inviting the neighbors! 😉
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Wanda on 11/8/07 at 7:59 pm
Hi Jaden, your website is totally awesome. We love the recipes, the contests and the way you write. So we have nominated you as “Blog of the Week’ on our site and here is the link if you wish to have a look.
http://www.only-cookware.com/blog/2007/11/08/steamy-kitchen-blog-of-the-week/
Regards
Wanda
http://www.only-cookware.com/Reply
Susan from Food Blogga on 11/8/07 at 7:22 pm
I’d invite you over, but the airfare might be a bit steep. 😉
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Kat on 11/8/07 at 6:55 pm
Congratulations to all the winners, what a great giveaway! Fondue looks dreamy!
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radish on 11/8/07 at 5:23 pm
ooh congrats to all the winners! vanilla is so dreamy!
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John P on 11/8/07 at 5:08 pm
Hahaha if you lived near, we would have you and your husband over for dinner! You wouldn’t even have to do any dishes!
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Nate on 11/8/07 at 4:50 pm
Oh, and we totally identify with what you mean about the hassles of inviting people over to the House of Annie for a meal and also wishing people would invite us to their houses. We’ve even had friends tell us straight out that they’re afraid to invite us over because we’re such foodies.
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Nate on 11/8/07 at 4:45 pm
Beautiful photos of the fondue. Now I know what to do with that can of Guiness that’s been sitting in the back of the fridge…
Thanks to Nathan and Andrew for picking me…your check is in the mail 😉
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Steve on 11/8/07 at 4:43 pm
Amazing … I just posted on our family blog about the down-home goodness of beer and cheddar fondue at http://tinyurl.com/2uc292 and the next day I’m greeted by your beautiful fondue photo in my Google Reader. Your wonderful presentation gives me something to aspire to.
And, of course, your recipe also gives us something to consider. I’ve loved using Guinness before but my wife feels that it’s too strong for the dish. Maybe the addition of apple juice concentrate is what’s been missing. We’ll definitely have to try that (along with the kid-friendly pigs-in-a-blanket idea).
Great post!
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Mansi on 11/8/07 at 4:33 pm
Whoa!! The fondue looks so inviting!! great job there by your husband:)
Congrats to all the vanilla winners too! and thanks to you for hosting such a fun event! I’ll try to be a part of it next time:)
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Kitt on 11/8/07 at 2:53 pm
Woowoo and hoo! Whoot whoot whoot! Aaaaahooooga! Aaaaahhooooogaaaa! Wheeeeee!
Can you tell I’m thrilled? (That or I’m a car alarm.)
Way to rock my world, Jaden. Email on its way. Thank you!
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Neece on 11/8/07 at 1:45 pm
Congrats to the winners! But wow, thanks for posting how much the vanilla beans are, that really is reasonable.
That fondue sounds delicious, as well. And I hope your friends invite you over for dinner soon. I know I’d be totally intimidated though, if I were them.Reply
Katie on 11/8/07 at 2:07 pm
I jumped to this post to avoid reading about the rolo/preztel/chocolate/walnut/heaven…. and what do I see? Cheddar and Guiness? Who would have thought? I’ve always done white wine and Gruyere. Next time I’m doing a British fondue… and dip bangers!
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Sara, Ms. Adventures in Italy on 11/8/07 at 2:01 pm
Wow, I am really jealous right now. Aged cheddar, or regular cheddar is out of reach for me….I love the little pigs in a blanket, too. Thanks for the flour tip, though – I’m sure I can use that with a wonderful Italian cheese here! 🙂
Congrats to the winners, I need to get organized and submit next time!
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Melinda on 11/8/07 at 1:38 pm
Well I be darned… I guess the bribery paid off! Thank you, thank you. I will use these vanilla beans to bring world peace and yumminess to my family and friends lips.
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Laura on 11/8/07 at 1:14 pm
Congrats to everyone! And I’m so amazed – saffron.com really /does/ win at pricing. At my old (and quite excellent) grocery store, one whole vanilla bean couldn’t be had for less than $10.
And now I find a place which has whole half-pounds of them for barely twice that… woo! I may just have excuses to make vanilla sugar, after all.
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Trackbacks/Pingbacks
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