Apple-shallot-cheddar Fondue |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a wonderful fondue for autumn and other cool winter months. Goes great with soup and salad for a full, fresh meal. Ingredients:
1tb butter |
1 shallot, diced |
1/2 c. granny smith apple, diced |
2c. hard cider (woodchuck grammy smith works best) |
3 c. shredded sharp cheddar cheese (more or less for desired thickness) |
1tb. corn starch |
2 cubed apples (for dipping) tossed in lemon juice or soda water |
2 cubed loaves french baguette or other crusty bread (for dipping) |
fondue pot (i use a cuisinart one, ca. $25) |
Directions:
1. Melt the butter in a fondue pot (Cusinart setting 2 1/2)
2. Brown the shallots and diced apples in the butter (setting 3 1/2)
3. Add the cider and bring to a boil (setting 4)
4. Meanwhile, mix shredded cheese with corn starch to coat evenly.
5. Add cheese mixture to boiling cider one cup at a time.
6. Stir constantly to melt the cheese evenly.
7. Add cheese and simmer until fondue reaches desired texture (smooth but not too thick). See Photo
8. Bring temperature down so that fondue does not bubble but stays warm (setting 2)
9. Use toasting forks or fondue skewers to dip bread and apple cubes in fondue. See Photo
10. Serve with soup and salad, or go all out with a course of cheese fondue followed by meat fondue and then chocolate fondue.
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