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by Sarah Steimer

Save this recipe for St. Patrick's Day! It's delicious and easy enough to make while you finish that bottle (or case) of beer.

  • 8 ounces of blue cheese, crumbled (about 2 cups)
  • 1/4 cup flour
  • pinch cayenne pepper
  • 1/2 teaspoon dry mustard (I used Dijon mustard – everyone survived)
  • 3/4 cup Irish lager (Harp is a good choice and not difficult to find at stores)
  • 1/2 cup 2 percent milk

    Beer and cheese, cheese and beer!

  • salt

Possible dippers

  • bread, cubed
  • roasted Brussels sprouts
  • apples

In a medium bowl, toss together the blue cheese, flour, cayenne pepper and mustard.

In a fondue pot – OR in a pot on the stove (directly over the heat or double-boiler style) – combine the beer and milk. Stirring occasionally, bring the mixture to a simmer. Add the cheese mixture to the liquids and stir with a wooden spoon until the cheese is melted and the mixture is relatively smooth.

Serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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