When Irish Eyes Are Smiling - Guinness Fondue

St. Patrick's Day is HERE!!!!!

It's that time again....  Yes, it's time for me to don my sacred, if a little scruffy, Guinness hat and do something fun and interesting with this most Irish of brews.

Come on..... "Say ya like my hat, Shannon!"

The only difference this year, is that I chose to use Draught instead of the Extra Stout.  Though I must admit that I had to rack my brain a little to come up with something this time.  It had to be REALLY good since I messed up last year and missed St. Patrick's Day all together, being absorbed in my quest for Sauce Nantua and Mahi Mahi Mousseline.

Then it struck me.  I love Traditional Irish Soda Bread, so I should do something with that.  But Guinness Soda Bread just didn't sound all that appetizing.  I may bake my Soda Bread unconventionally, but that is simply because I lack a bastible (Dutch Oven), but I am a purist when it comes to my ingredients.  So I thought about using it in bread pudding with Guinness.  But I am really stuck on the Irish Whiskey Bread Pudding I usually make.....  I mean, why drink beer when you can have whiskey, right?

Then, since I was cooking all sorts of German food this last week, it suddenly hit me.  Fondue!  Soda Bread would make excellent dipping fodder.  Hmmmmmmm  Would Guinness make an decent base for a nice Cheddary fondue?  You bet your shamrocks it does...  Use a nice Irish cheese (I chose Kerry Gold Dubliner) and you are all set for a Swiss classic with a seriously Irish twist.

After all, aren't we ALL a little bit Irish on St. Patrick's Day?

Guinness Fondue

(With Toasted Irish Soda Bread)

Olive Oil, in a spray can
1 Loaf Traditional Irish Soda Bread (with no frills)
14 oz Dubliner (Kerry Gold), shredded
1 TB AP Flour or Corn Flour
1 tsp Mustard Powder
1 clove Garlic, sliced
2 tsp Olive Oil
1 1/4 cups Guinness Draught
1 tsp Lemon Juice

Cube the Irish Soda Bread and lay it out on a baking sheet and spray with olive oil.

Toast bread in the oven at 350F degrees for about 10 minutes, just until it begins to color; set aside

Toss shredded Dubliner with Flour (either AP or Corn) and Mustard Powder in a medium bowl or a zipper bag, set aside.

In a small sauce pan, heat oil and saute garlic until it becomes fragrant.

Remove the garlic slices and add Guinness and Lemon Juice to the saucepan.

Bring to a simmer and slowly add the Cheese, a little at a time, stirring until completely melted before adding more.

Once all the cheese has been incorporated and everything is silky smooth, move to a fondue pot or a small crock pot set on low.

Dip toasted chunks of Irish Soda Bread until your hearts content. (No fondue forks? Skewers work well)

Don't forget to chase it all down with another Guinness.  :)

Want something Green?  Forget the artificially dyed Pilsner....  Dip chunks of Granny Smith apple.

But my favorite dipper of all, is crispy bacon....  Muah ha ha ha!

Happy St. Patrick's Day!!
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For other Guinness Stout recipes see....

Guinness Cake with Bailey's Frosting

Guinness Ice Cream

Guinness Mousse

The Black and Tan - Stout Brownie & Malted Gelato

Into Bushmills instead of Guinness?  Check these out instead.....

Irish Coffee (Caife Gaelach)

Irish Whiskey Bread Pudding

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Food Forward - Classic Swiss Fondue

I still had 4 oz of Gruyere left over from making the tart last night, and since I happened to have some Emmental as well... and it is Friday before a three day weekend, I decided to splurge a little and give in to the cheese. Although I did decided to forgo using a whole loaf of "day old bread" and opt for roasted vegetables as well as a little bread.
Fondue is surprisingly easy, but it is A LOT of cheese.

And I mean A LOT of Cheese... However, I only made a half batch this time, since it was only me.
As far as the dip-ables go, I simply placed all my vegetables on a baking sheet, sprayed them with olive oil and roasted them for about 20 minutes in a 300 degree oven while I made my fondue.

The recipe is so easy, the trick is adding the shredded cheese very slowly and waiting until it is completely melted before adding any more.

1 Clove of Garlic
8 oz Dry White Wine
1 tsp Lemon Juice
8 oz of Grated Gruyere
8 oz of Grated Emmental (You can use Racelette though)
1 1/2 Tsp Corn Flour
1/4 tsp Curry Powder
1 TB Kirsch (Cherry Liquor)

Rub the inside of your fondue pot(mine is enameled cast iron) with the clove of Garlic.
Pour in the wine and lemon juice and heat gently until it just begins to bubble.
Reduce heat to low and gradually stir in the grated cheeses a little at a time.
Continue heating until the cheese melts and is smooth (This does take awhile)
In a small bowl, blend corn flour, curry powder and kirsch, then stir into the cheese mixture and continue cooking for another 2 - 3 minutes until the mixture begins to thicken.
Do not allow the fondue to boil at this point.
Move fondue pot from the stove to your burner stand and keep warm.

The best part is at the end when all that is left in the Caquelon (fondue pot) is whats called Grossmutter in German or La Religieuse in French. The thin crust of fried cheese in the bottom.
Deliciousness!

Mangia!!
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