I think fondue is a great vehicle for conversation around the table, besides being good to eat. If you don’t have a fondue pot use a slow cooker to keep your cheese at a good dipping temperature. Use a variety of breads for dipping as well as blanched vegies, crisp fruits, soft pretzels and cooked smoked sausage.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1 clove garlic
- 12 ounces hard apple cider such as Angry Orchard
- 2 tablespoons lemon juice
- 1 tablespoon brandy such as Kirsch
- 5 ounces Gruyere grated (2 cups)
- 5 ounces Smoked Gouda rind removed, grated (2 cups)
- 1 tablespoon cornstarch plus 1 teaspoon
- 1/4 teaspoon Curry powder optional or to taste
- fresh ground black pepper
Ingredients
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Instructions
- Rub inside of fondue pot or heavy saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
- Grate the cheeses and toss well with the cornstarch in a large bowl.
- When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next Continue adding cheese and stirring until all the cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily costs the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice.
- Move fondue pot to alcohol warmer and keep stirring during service.
- A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. ( Soften vegetables by blanching briefly in boiling water then chilling) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping.
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