Guinness and Cheddar Fondue was my most recent contribution to a party. It went over really well.!! Every year one of the guys on my floor hosts a great Christmas party in is home. It’s a great time because he also invites other people from other departments that we don’t see on a regular basis. Everyone brings something to share. So, every year my husband and I try to bring an Ethnic Spoon recipe. This year, however, we decided to come up with a recipe just for the party, so we came up with Guinness and cheddar fondue. Two summers ago we were in Ireland, many of the pubs had a similar dish as part of their fare. I enjoyed it very much. It wasn’t really that hard to replicate.
Fondue is one of those things that is festive and usually goes over well at a party. Another reason for choosing to make this dish: my university has a small campus in Dungarvan, Ireland. Every semester a group of professors and students descend on this quaint Irish town for a semester of Irish culture, yes, academics included! In some way shape or form, Guinness is always part of the picture, given fun times at the pubs. They do work and study hard, don’t get me wrong! Many of the attendees at the party have spent a semester in Dungarvan at least once.
Guinness has certainly been around the block. According to their website, in 1909 Sir Douglas Mawson, the Australian geologist/explorer, left some Guinness behind at his base camp; it was later found in 1927. Unclear is whether the person who found it actually drank it. Today Guinness is brewed in about 49 countries and sold in almost 150 countries. Trivia: Where in the world is Guinness as popular as it is in Ireland? Nigeria!
Anyhow, the Guinness cheddar fondue went over very well. Out of the corner of my eye I saw people scraping every last bit of cheesy goodness from the bottom of the pot. I am serious when I say that I almost didn’t have to wash the pot!
- 3 cups sharp shredded cheddar
- ¼ cup flour
- ¼ tsp. cayenne
- ⅛ tsp. nutmeg
- ¼ tsp. allspice
- 1 14.9 oz. can Guinness
- 4 Tbsp. butter
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- In a large bowl place cheddar cheese. Add in the flour, nutmeg, allspice, and cayenne. Mix well to coat the cheese.
- In a heavy saucepan, place Guinness and the butter. When the butter is melted, stir in the mustard.
- Slowly begin adding the cheese mixture in ¼ cup increments stirring constantly to melt the cheese into the beer. When you have finished adding in all the cheese, add the Worcestershire and stir quickly.
- Serve with bread cubes.