By Liz Bey
Food is at the heart of all things; romance, love, family, survival. Food has always been the center of my life; growing up with a strong knowledge that I was Italian made that easy. But we all do it; we go out on dates to restaurants, meet up with friends over lunch, have Sunday dinners with the family. And there is that famous quote, “the way to a man’s heart is through his stomach!”
Can’t argue there.
As well as being Italian – I take pride in my Irish roots as well, and the Irish love some good, wholesome cooking (and beer). And personally I love me some cheese – so when I discovered that there was VINTAGE Irish Cheddar Cheese out in this world … well I had to share it with you!
Vintage Irish Cheddar Cheese has a very bold, rich flavor that pairs great with Guinness Stout (Irish classic). It is aged for at least 12 months where the cheese is constantly checked on to make sure only the best gets classified “Vintage.”
So to tie in the cheese, romance and vintage – I suggest making up a pot of this delicious Irish Vintage Cheddar and Beer Fondue, recipe from Fresh365, for your next date, get-together or family night.
Irish Vintage Cheddar and Beer Fondue
adapted from Bon Appétit . serves 4
1 large bunch asparagus, ends trimmed
4 small red-skinned potatoes, quartered
2 apples, cored, cut into wedges
1 loaf ciabatta bread, cubed
1 lb Vintage Irish cheddar cheese, grated
2 1/2 T all purpose flour
1 c Sam Adams Light, or your favorite brew
6 T frozen apple juice concentrate, thawed
1 T Dijon mustard
black pepper, to taste
Bring a medium pot of water to a boil. Steam potatoes until tender, about 15 minutes, adding in asparagus last last two minutes of cooking time. Arrange vegetables, apples and bread on a large serving platter.
Toss cheese with flour in large bowl. Bring beer, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, whisking constantly, until cheese is melted and smooth. Season to taste with pepper. Transfer fondue to bowl or a fondue pot, if available. Serve with the platter of vegis, fruit and bread. Use forks or fondue sticks to dip.