Dubliner Cheddar Fondue
Dubliner cheese adds a mellow, complex flavor to this fondue. Keep a few ladles ready — your guests will want to drizzle a bit over their corned beef cakes.
INGREDIENTS | SERVES 8
- 2 cups ale
- 2 small cloves garlic, pressed
- 1 small onion, finely chopped
- 1½ pounds Dubliner cheese
- ½ pound sharp Cheddar cheese
- 1½ tablespoons cornstarch
- 3 tablespoons heavy cream
- ½ teaspoon white pepper
- ¼ cup parsley, minced
- Brown soda bread cubes
Pour ale into a heavy saucepan over medium heat. Add garlic and chopped onion to ale. Bring mixture to a boil, then reduce heat to keep ale simmering.
Shred cheeses in a food processor. Add ¼ of the cheese to the simmering liquid and stir in a figure-eight pattern. Once that cheese has melted, add another ¼ to the saucepan. Keep stirring. Repeat until all cheese is melted and mixture is hot, but not boiling.
Dissolve cornstarch in cream. Stir into cheese mixture. Cook until just bubbly, then reduce heat and simmer for 1 additional minute.
Add white pepper and parsley to the melted cheese and stir well.
Pour liquid into 1 or more fondue pots and keep warm over heating source. Serve with bread cubes.
The All-American St. Patrick's Day
In Ireland, St. Patrick's Day is primarily a religious holiday, observed in churches and with a family dinner at home. Irish immigrants in the United States get credit for turning the feast day of their homeland's patron saint into an all-out celebration of Irish culture.