Friday, March 4, 2011

Irish Fondue

Irish Fondue

  • Grate ~2lb aged Irish cheddar and toss with 2 Tbs. all purpose flour.
  • Gently warm two bottles of dark beer (we used a spicy little brew called Black Chocolate Ale, but my teetotaling palate has a hunch anything rich and bubbly would be delish. Except, perhaps, root beer. Don't try that.)
  • When the beer is steaming hot but not yet boiling, slowly add the floured cheese, one scant handful at a time, constantly stirring with a wooden spoon in a figure-8 pattern, watching carefully to ensure the fondue doesn't boil.
  • When all that cheesey goodness is incorporated and you have an irresistibly creamy vat and you imagine it couldn't possibly get any more delicious, swirl in a generous tablespoon of pure maple syrup. Oh my.
Serve this up with fresh pumpernickel, assertive gherkins and the very best apples you can find.

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