Happy St. Patrick’s Day! Do you have any Irish in you? I’ve got some – my great-grandfather, Leslie Griffin, was Irish! He was a Home Child – orphaned as a wee lad and sent to England by his uncle to live in a Bernardo Home, and later shipped to Canada as an indentured farm labourer.
Now this year, I am still recuperating from a nasty bout of influenza, so I doubt I’ll be drinking any green beer tonight. However, I am thinking of recreating a delicious pseudo-Irish meal that I first prepared three years ago: Guinness Fondue!
Cheese and Guinness Fondue
Serves 6-8. Recipe Source: Food.com
Ingredients:
Directions:
Well, the directions in the REAL recipe say you should melt the cheese first and add the rest ofthe ingredients after, but that sounded dumb to me, so I made up my own rules, because that’s how I roll.
I guess I could have used any old beer, but Saint Patrick himself spoke to me in a dream and said, “Hey stupid! Use Guinness!” So I did:
Yummmmmm Beer.
I heated the beer, Worcestershire and spices to a simmer, then added this lovely Kerrygold Dubliner Irish Cheddar:
You haven't lived until you've had Dubliner cheese.
I heated and stirred until the fondue thickened slightly.
I still wear that same ring on that same thumb!
That’s pretty much it! If you’re fancy enough (or enough of a HIPPIE) to actually have a fondue set in your house, you could put it in that and do it the real way, but I’m ghetto so I just used some bowls and a platter.
The recipe said to serve with bread, but that sounded boring, so I prepared ALL SORTS OF STUFF to go with our Cheese and Guinness fondue:
Potatoes, brocolli, kielbasa, mushrooms, carrots and apples.
There you have it, folks! An Irish twist on a Swiss classic.
Éirinn go Brách!
