Irish Cheddar & Guinness Fondue

 

2 C.                1- to 1 1/2-inch-diameter red-skinned potatoes,   halved
2 C.                Cauliflower florets
2 C.                Brussels Sprouts, very small
2 ea.               Apples, cored, cut into wedges
1 lb.               Irish cheddar cheese, grated (Dubliner)
2 1/2 T.        All Purpose Flour
3/4 C.           Irish stout (such as Guinness)
6 T.               Frozen Apple Juice concentrate, thawed
1 T.                Dijon Mustard

 

Preparation

 

1.   Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

2.  Meanwhile, toss cheese with flour in large bowl.

 

3.  Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.

 

4.   Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.

 

5.   Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

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