Irish Cheddar and Stout Fondue

Ingredients:

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small Brussels sprouts

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. I used a bamboo steamer.

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 to taste with salt and pepper. Transfer sauce to fondue bowl. Place bowl in center of platter with vegetables. Or, arrange vegetable in casserole dish and pour cheese sauce over, reserving any left over sauce in gravy boat to be passed at table.

Or do what I did. Grab a spoon and eat the cheese sauce out of the pot while standing at the stove. Yum.