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We included this Irish fondue recipe at the risk of being reprimanded by Brigid’s extensive Irish family for the misuse of a perfectly good half pint of stout. But in combination with the browned onions and lively Irish Cheddar, the stout does flavorful service to the fondue tradition. And you’ll have a half pint extra to fortify you in the grueling task of stirring in the cheese.
Cheese notes: When you think of great Cheddar producers, you need only consider the world’s premier beer drinking regions. The Irish, worthy contenders in the beer drinking department, produce delicious traditional Cheddar cheeses that are perfectly suited to enjoying with a fluffy pint of Guinness. Look for Kerrygold and Dubliner, two widely available brands.
Serve with: Irish brown soda bread cubes; cooked garlic or chicken-apple sausages, cut into bite-size pieces; steamed red or Yukon gold potatoes; boiled spring or pearl onions; steamed brussels sprouts.
Beverage suggestions: stout or ale; hard cider; sauvignon blanc.
Reprinted with permission from Fondue by Lenny Rice and Brigid Callinan, copyright © 2007. Published by Ten Speed Press.
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