National Cheese Fondue Day
Today we welcome Kit Graham from “The Kittchen” http://thekittchen.com as our guest blogger! She put together a mouth-watering post to celebrate National Cheese Fondue Day. Make sure to follow her social media accounts as well!
Get ready for “Guinness and Cheddar Fondue!”
“Fresh pretzel bread drown in a rich melted cheddar is the perfect combination of tastes and textures. I served this cheese fondue as an appetizer at a recent dinner party and it was immediately devoured. Even my friend that doesn’t like mustard couldn’t stop eating it. There are few people who would say no to melted cheese; it is one of life’s simple pleasures.
Guinness, sharp cheddar, and stone ground mustard are three ingredients with robust flavors that blend together surprisingly well. The Guinness and mustard play a supporting role in this dish, their tastes are subtle, but add depth to the fondue. Serving the fondue with pretzel bread is a grown up take on the classic pretzel with mustard. The pretzel bread is also sturdy enough to be dunked into the fondue without falling apart.
This fondue only requires three ingredients and about 5 minutes of preparation time. I quickly made the fondue once my guests arrived. I always like to greet my friends with something warm to eat during Chicago’s never ending and bitterly cold winters. This fondue is a dish that can warm you from the inside out.”
Guinness and Cheddar Fondue
Preparation time: 5 minutes
Serves: 8
1/2 cup of Guinness
1 1/2 cups of shredded Sharp Cheddar Cheese
2 tablespoons of Mustard, I used Stone Ground
Serve with chunks of Pretzel Bread
Step 1:
Heat the Guinness in a small saucepan. Once it is steaming whisk in the cheese. Continue whisking until the cheese melts.
Step 2:
Whisk in the mustard. Continue stirring until the fondue is steaming. Serve immediately with chunks of pretzel bread.
The finished product looks delicious. I’m not a huge cheese fan, or at least the look and smell of most cheeses don’t appeal but I think I’ll give this one a try and share the results. Who knows, I might end up making the Stilton soup I’ve been mulling over for a few days.