Sunday, March 17, 2013
Happy St. Patrick’s Day everyone! No matter how you choose to celebrate I hope you have a good time, with lots of great Irish food and drink. If you’re looking for a way to kick up your Paddy’s day celebrations you might want to try this Guinness fondue appetizer, it sounds strange I know, but it’s simply delicious! Irish farmhouse cheeses are typically used for the dish, farmhouse cheddar in particular but in my case I decided to use Daiya Cheddar though you could use any of your favorite vegan cheddars. Served with raw or lightly steamed vegetables such as broccoli, cauliflower, carrots, yams, peppers, cucumber, squash and toasted bread cubes it makes of a really rich, satisfying and unique addition to any Paddy’s Day Party.
Originally I was unconvinced, my husband even more so since he doesn’t’ like either beer or cheese. But after one bread cube dipped in this thick gooey, fondue and you’ll keep going back for more, I swear! It’s neither too beery nor too cheesy it holds perfect notes of both. To make things easier of course you can use any stout beer, but I just found out via The Vegan Society that Guinness Extra Stout is Vegan in the U.S. - it’s not vegan outside of the U.S. - so if you really, really want Guinness use the Extra Stout! And enjoy!
12oz Guinness or other Irish Stout
16oz Daiya Cheddar Cheese Shreds or other Vegan Cheese
2 tsp Lemon Juice
1 Tbsp Cornstarch
Celtic Sea Salt and Black Pepper to taste
Assorted Bread and Vegetables to serve
- Combine Stout and Lemon Juice in a medium sized saucepan and heat over medium-high heat. Bring to a low boil, then reduce heat and simmer.
- Add in the cornstarch, salt, pepper, and Daiya and stir constantly until all cheese has melted and fondue is nice and smooth.
- Serve with an assortment of lightly steamed or raw vegetables, and crispy bread. I used Steamed Brussels Sprouts, Carrots, Broccoli, and Sweet Potato plus cubes of Rye Bread.