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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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March 17, 2014

Guinness Apple Melt

Guinness goes hand in hand with St. Patrick's Day for most.  I drink it at times but you know what?....I mostly cook with it, so when the U.S. Apple Association sent me this recipe for, get this....Green Apple Guinness Melt, I HAD to try it!  

Oh my gosh.  It is SO good!  Perfect for a party appetizer on St. Patrick's Day OR any other occasion.





















Okay, here's what you need for success......




Slice up the Granny Smith apple into thin slices, set aside.  {full printable recipe below}




In a skillet, melt butter over medium-high heat and cook til bubbling and golden.


















Add flour and whisk.


















Add the Guinness and stir, reduce heat to medium.


















Reduce heat to low and add cheese, mustard and Worcestershire, until cheese is melted.


















And looks like this.......


















Dig out the center of the baguette pieces and slather the mixture on to the pieces.


















Arrange the apple slices on top and broil for 2-4 minutes.




Serve hot.


















And pair it with the rest of the Guinness!




Green Apple Guinness Melt

Ingredients:
1 baguette, cut into thirds, then each piece cut lengthwise in half {6 pieces total}
2 1/2 T salted butter
2 1/2 T all purpose flour
6 oz dry stout, such as Guinness
14 oz extra sharp cheddar cheese, shredded
1 T whole grain mustard
1 T Worcestershire sauce
Kosher or sea salt to taste
Freshly ground pepper

Directions:
Turn broiler to high and set a rack about 6 inches from the heating element.  Line a baking sheet with foil, shiny side up.  Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes.  Remove from oven, turn the pieces over, and use your fingers to scoop out enough bread to make a channel  in the center of each piece.  Set baguette pieces aside, still on tray.

Melt butter in a large skillet over medium-high heat and cook until bubbling and golden brown.  Add flour and whisk it in until the mixture is smooth and chestnut brown.   Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth.  Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth.  Add salt and pepper to taste.

Spoon a generous amount of the cheese sauce into each baguette piece.  Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2-4 minutes.  Serve hot.
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