AGED CHEDDAR AND STOUT FONDUE
Gather around the warmth of a winter's fondue pot and enjoy this hearty dish, complete with pigs in blankets made with Pillsbury refrigerated crescent dinner rolls.
Provided by By Betty Crocker Kitchens
Categories Dinner
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.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g
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Wendy jimenez
[email protected]This fondue was a bit too salty for my taste. I think I would have used less salt next time.
Parvis
[email protected]I'm not a big fan of cheddar cheese, but I really enjoyed this fondue. The stout added a nice depth of flavor.
Umarbilal786 Umarbilal786
[email protected]This fondue was delicious! It was the perfect appetizer for my party.
Awais Bukhari
[email protected]This fondue was a bit too thick for my taste. I would have preferred a thinner, more pourable consistency.
Diamond Sophie
[email protected]I loved the combination of cheddar and stout in this fondue. It was a unique and flavorful twist on a classic dish.
Rob Wario
[email protected]This fondue was a bit bland. I think it needed more seasoning.
Massab Awan
[email protected]I've never made fondue before, but this recipe made it easy. It was a fun and delicious experience.
Bilal Afridi
[email protected]This fondue was a great way to use up some leftover cheddar cheese. It was easy to make and very tasty.
Paul-Mark
[email protected]This fondue was amazing! So easy to make and so delicious. I will definitely be making this again.
Kingkamranjanii Janiijanii
[email protected]I found that the fondue was a bit too thick. I had to add some milk to thin it out.
Bella Martinez
[email protected]This fondue was a bit too cheesy for my taste. I think I would have preferred a more balanced ratio of cheese to beer.
ovro islam143
[email protected]I followed the recipe exactly, and my fondue turned out perfectly. It was smooth and creamy, and the flavors were well-balanced. I highly recommend this recipe!
Musanthu Mumba
[email protected]This fondue was delicious! I used a sharp cheddar and a dark stout, and the flavors were amazing. I will definitely be making this again.
Ramon Ramirez
[email protected]I've made this fondue a few times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit.
Sardar Faizii
[email protected]This fondue was a hit at my last dinner party! It was creamy, flavorful, and oh-so-indulgent. I loved the combination of cheddar and stout, and the bread cubes were the perfect vehicle for dipping.