Time 50m Yield 48 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Unroll each can crescent dough into long rectangle. Firmly press perforations to seal. Using a small knife, cut dough into 1-inch by 4-inch strips. (Cut number of strips to match number of cocktails links in package–about 48.) Wrap each cocktail link with 1 dough strip around middle of link. Place on ungreased cookie sheet, seam side down, about 2 inches apart. Bake 10 to 12 minutes or until golden brown. In large bowl, toss grated cheese with the flour. In 2-quart saucepan over medium heat, swirl in the olive oil. When shimmering, add the garlic; cook 30 seconds until very fragrant. Add stout, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually, in small batches, add cheese, constantly stirring until fondue is smooth, thick and cheese completely melted. If too thick, stir in an additional oz of stout until desired consistency. Serve fondue immediately with pigs in the blanket.
Yield Makes 6 first-course servings Number Of Ingredients 9 Steps:
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Time 30m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Heat a grill on medium-high heat. Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each. Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue. Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch. In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg. Serve with the skewers of tomatoes, onions, bacon and bread for dipping.
Time 25m Yield 8 Number Of Ingredients 11 Steps:
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside. Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium. Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil. Season with black pepper to taste.
More about “aged cheddar and stout fondue recipes”
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
