Cheddar

Farmhouse Cheddar and Irish Stout Fondue with New Potatoes

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Farmhouse Cheddar and Irish Stout Fondue with New Potatoes
By jgreghenry Published January 20, 2010
Description
This decidedly Irish take on the classic Swiss fondue is a fun and easy party appetizer.
Prep time: 20 minutes Cook time: 1 hour

Ingredients:
2 c 1- to 1 1/2-inch-diameter new or red-skinned potatoes, halved
1 lb farmhouse cheddar cheese, grated
2.5 T all-purpose flour
0.75 c (or more) irish stout (such as guinness)
6 T frozen apple juice concentrate, thawed
1 T colman’s english mustard

Directions
Boil the new potatoes in salted water until just cooked through. They should remain quite firm and hold their shape. About 4 minutes.

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 in a zig zag motion (to keep the cheese from balling up), until cheese is melted and smooth. Thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl set over a flame.

Serve warm with the new potatoes for dipping.

Garlic Cheddar Biscuit Recipe

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Garlic Cheddar Biscuit Recipe

Sort of like Red Lobster’s cheddar biscuits. But better.

Ingredients:

2 cups biscuit baking mix – Preferably Snoqualmie Falls brand
1 1/2 cup shredded Cheddar Cheese
2/3 Cup Milk
1/2 teaspoon garlic powder
2 tablespoons butter, melted
1 teaspoon garlic salf

Directions:
1.) Preheat oven to 400 degrees Fahrenheit, or 206 degrees Celsius. Grease cookie sheet

2.) Combine baking mix, cheddar cheese, and garlic powder into large bowl. Stir in milk.

3.) Drop batter by heaping tablespoonfuls onto greased cookie sheet.

4.) Bake in preheated oven for 10 minutes

5.) Brush with melted butter and sprinkle with garlic salt.

6.) Bake for five more minutes

Options:

  • Double garlic powder
  • Use three cloves of fresh garlic instead of garlic powder
  • Double cheese
  • Replace half of Cheddar cheese with White Cheddar Cheese

    • Cheese Soup Recipes

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    Cheese Soup Recipes

    No clue where I got the basic recipe from. The Internet surely, but it’s been heavily modified so would be hard to find.

    “Basic” Cheese Soup

    3/4 cup butter
    1/2 cup thinly diced celery
    1/2 cup flour
    1/2 cup thinly diced carrots
    1/2 cup thinly diced onion
    2 tablespoons Parmesan Romano Cheese
    5 Cups Chicken or Vegetable Stock
    6 Ounces Cheddar Cheese

    Melt butter; saute vegetables until done but not browned. Blend in flour. Slowly add chicken or vegetable stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese. Add Salt and Pepper to taste

    Beer Cheddar variation
    As above, add 1 bottle of beer (Dark Ales are best,) along with the cheese

    Meat Variation
    Add 1 cup chopped ham (Serrano or other salty thin sliced hams work best,) or 8-12 chopped pieces of Bacon, or 4 chopped Sausages, or one chopped Kielbasa

    Extra Cheesy Variation
    Add 1/2 Cup White Cheddar, 2 Ounces Blue Cheese, 6 ounces Pepper Jack

    Mexican Variation
    Add 4-6 chopped Jalapenos or Habaneros – Do NOT Saute and remove seeds to decrease the heat. You can bake them in the oven for 4-6 minutes at 400 to give them a crispy “fire roasted” texture/flavor.

    Quick Variation
    1 Can of Campbell’s Cheddar Soup prepared as on can
    4 Ounces Grated Cheddar Cheese (a large handful)
    2 Ounces Grated Jack or Mozzarella

    Rick’s Variation
    Add 1/2 Cup White Cheddar, 2 Tablespoons Worcestershire Sauce, six cloves of crushed garlic, Tabasco or Dave’s Insanity Sauce to taste