Name: Irish Cheddar and Stout Fondue
Yield: Makes 6 first-course
Ingredients: 2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved; 2 cups cauliflower florets; 2 cups very small brussels sprouts; 2 apples, cored, cut into wedges; 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

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

Recipe notes