CHEDDAR AND HARD CIDER FONDUE

CHEDDAR AND HARD CIDER FONDUE image

Yield 6 servings (3 cups)

Number Of Ingredients 12

Previous Next

1 (12-ounce) bottle hard cider
3/4 cup chicken broth (low-sodium)
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere (or Swiss) grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt
1 tablespoon Bourbon, whiskey or apple jack, optional
Fondue Dippers:
Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

Steps:

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. Stir in cayenne, salt and Bourbon, if using. Transfer to a fondue pot or double boiler and serve with desired dippers.