Irish Cheddar and Stout Fondue

This is supposed to be served as an appetizer for St. Patrick's Day, but I served it as a meal. I liked it, but I'm not sure it filled Travis up. The fondue didn't get as creamy as I would've liked. Use sharp white cheddar if you can't find Irish cheddar because it was a weird orange color when I used orange cheese. Travis thought I used dye to make it green for St. Patrick's Day (he's color-blind).

Bon Appetit, March 2006

Prep; 30 minutes

Total; 30 minutes

6 first-course servings

2 cups 1 to 1 1/2 inch diameter red-skinned potatoes, halved

2 cups cauliflower florets

2 cups very small brussels sprouts

2 apples, cored, cut into wedges

1 lb Irish cheddar cheese, grated

2 1/2 tbsp all purpose flour

3/4 cup (or more) Irish stout (such as Guinness)

6 tbsp frozen apple juice concentrate, thawed

1 tbsp Dijon mustard

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 with salt and pepper.

Transfer fondue to bowl. Place in center of platter with vegetables.