Tangy cheddar cheese only gets better when melted with Irish ale and swirled with a garlicky pesto. Open the bottle of ale at least an hour before starting the fondue, to let it go flat.
One or more of the following for dipping: crusty cubes of bread; bread sticks; pretzels; celery sticks; blanched broccoli and/or cauliflower florets or asparagus spears; scallions; Belgian endive leaves; cooked prawns; steamed or baked tiny new potatoes; roasted mushrooms and/or artichoke hearts; or apple slices.
Ingredients
INGREDIENTS
Asiago or Parmesan cheese
cayenne pepper
Cornstarch
For the fondue:
For the Kale Pesto:
fresh lemon juice
Fresh lemon zest
garlic clove
Hot red pepper flakes
Irish ale
Irish cheddar cheese
Kale leaves
kosher salt
olive oil
Powdered mustard
unsalted butter
walnuts
Worcestershire sauce
Directions
DIRECTIONS
To make the pesto: In a blender or food processor, combine the garlic and salt and process until the garlic is finely chopped. Add the kale, walnuts, cheese, lemon juice, lemon zest, and pepper flakes. Process, pulsing the machine on and off, until a coarse paste forms. With the machine running, pour in the olive oil. (Pesto can be made up to 2 days in advance and refrigerated.)
To make the fondue: In a large bowl, toss the cheese with the cornstarch, mustard, and cayenne to coat.
In a large heavy saucepan, melt the butter over medium-high heat. Add the ale and bring to a boil
Pour the cheese mixture into a fondue pot. Drop tablespoons of the pesto over the top
