By Molly53 on March 11, 2006
"A fun Swiss dish with a Celtic twist, this conversational dish is perfect for those cold winter nights. Cooking time is approximate."
Serving Size: 1 (478 g)
Servings Per Recipe: 8
"Fantastic, sophisticated flavor fondue. For dipping, served it with crusty Asiago bread chunks, roasted potato cubes, and freshly cut celery. Truthfully it was filling for two, glad I didn't make any other sides. Delicious and thanks for sharing Molly53!"
"Guinness and cheese, what can I say. We loved it. I served this with bread along side my Irish Lamb Stew. It was just yummy. I serve soda bread, a beer bread and plain fresh bread with some bread sticks, sort of a little of everything, there was twelve of us. Some even drizzled a little on their stew. It was just very good. I used white cheddar but same thing in taste, sharp white cheddar. We loved it. Thx Kim"
"This was the perfect tart and flavorful cheese fondue for sourdough bread. This will be the recipe I use from now on. I was tempted not to buy Guinness for it, but was very glad I did."
"I really wanted to love this recipe. My boyfriend loves Guinness and cheese so I thought this would be the perfect thing to make for him, boy was I wrong. It was hard enough to get past the sour taste then all that was left was a gritty texture and horrible breath. Greatly disappointed."
"I served this at a wine and cheese (fondue) party, and it was a big hit - just as popular, if not more, than the classic swiss cheese fondue that I also served. The consistency was great, and everyone loved the mixture of flavors. Thanks Molly53!"
"I made this for New Years Eve and it was a great success. A nice strong flavor. I served with bread chunks and summer sausage for dipping."
"Wonderful comfort food! I prepared exactly as per receipe and served with wholegrain bread, steamed mushrooms, sausage and the roasted cauliflower from recipe #59729 for dippers. Thanks for posting!"
"There is no question this recipe makes 8 servings! I started to make it and realized the quantity of cheese wouldn't even fit in my fondue pot, so I quickly halved the recipe, and the two of us ended the evening stuffed, with a lot of fondue left over. We used about 3/4 soy cheese and 1/4 real cheese due to lactose intolerance. We served it with roasted broccoli and cauliflower, which was excellent!"
"This was a big hit at a recent party. People were eating it up faster than my small fondue pot could handle. At the end of the night I actually had somebody ask to take home the cold dregs that had been solidifying in the cold pot for a couple of hours! Thanks for the recipe, Molly53."
"This is wonderful! I made this for our St. Patrick's Day family dinner. I omitted the cayenne pepper but otherwise followed the recipe exactly. I served it with chunks of my McCann's Oat Brown Bread recipe #214633, and everyone loved it! I'll be making this again soon. Thanks for a great recipe, Molly!"
"This was our first fondue recipe with a new pot. I omitted the cayenne pepper since we have little children. I served this with french bread, fuji apple chunks, and cauliflower. Everyone loved it...definitely a keeper!"