Sharp cheddar stout fondue with currents and horseradish
2008 Calaveras Zin
• 1 pound extra sharp cheddar cheese, grated
• 2 1/2 tablespoons all-purpose flour
• 1 cup or more of oatmeal stout
• 1 tablespoon Dijon mustard
• 3 t extra hot horseradish
• 2-3 T powdered sugar
• ¼ cup of currents
On low heat gently warm stout in a medium sauce pan. Sift flour and whisk into warm stout until mixture is slightly thick.Add remaining ingredients and stir until cheese is melted. Transfer to a warm crock pot or warm - not hot - fondue pot. Enjoy with 2008 Calaveras Zin!
