Guinness Fondue
Blanched Brussels sprouts and pretzel roll cubes add crunch to Linda Hopkins' Guinness Fondue, perfect for St. Patrick's Day parties. Don't forget the apple cubes for a bright, fresh twist!
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Cooking tools:
- Fondue pot
- Fondue fork
- Pepper mill
- Grater
- Pot
- Paring knife
- Cutting board
- Colander
- Mixing bowl
- Paper towel
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving platter
- Ramekin
Ingredients
- 16 ounces grated extra-sharp white Cheddar cheese
- 16 ounces grated Swiss cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons cornstarch
- 12-ounce can or bottle of Guinness or other Irish stout beer
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1/2 teaspoon ground dry mustard
- 1 teaspoon Tabasco
- Freshly ground black pepper, to taste
- Pretzel bread cubes
- Apple cubes
- Salami cubes
- Brussels sprouts, halved and blanched
- Whole cornichons or dill pickle chunks
- Whole-grain mustard, optional
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