This is a perfect meal for chilly fall nights! As a big fan of fondue, this was definitely one of the better recipes I've tried. I ate it with raw veggies (such as broccoli, sugar snap peas, mushrooms, celery and carrots) as well as pieces of salami and baguette. It not only tasted wonderful, but it also filled my apartment with the smells of fall!
1 bottle (12 oz.) hard cider
Low-sodium chicken broth3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp cheddar cheese
3 tablespoons corn starch
1/4 teaspoon cayenne pepper
Salt
Pepper
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Do this very slowly and thoroughly, as the cheese will tend to congeal. Stir in cayenne and salt.
Transfer to a fondue pot or double boiler and serve with dippers.
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