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Ingredients
- 1 clove garlic halved
- 1 12 oz. bottle hard apple cider
- 2 Tbsp. lemon juice
- 1 Tbsp. brandy
- Pinch Kosher salt
- 5 oz. (2 cups) Gruyere, grated
- 5 oz. (2 cups) Smoked Gouda rind removed, grated
- 1 Tbsp plus 1 tsp corn starch
- ¼ tsp. curry powder
- Fresh ground black pepper
Details
Servings 4
Cooking time 1mins
Adapted from food.tv
Preparation
Step 1
1. Rub inside of fondue pot of heavy saucepan with garlic.
2. Pour cider into pot.
3. Add one Tbsp. of lemon juice, the brandy, and salt and bring to a simmer over medium heat.
4. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.
5. 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 cheese is incorporated, about 3 minutes.
6. If mixture starts to bubble, reduce heat to low.
7. The mixture is ready when creamy and easily coats the back of a spoon.
8. Stir in curry powder and pepper.
9. If cheese seems stringy, add some or all of the remaining lemon juice.
10. Move fondue pot to warmer and keep stirring during service.
• Breads: Pumpernickel, rye, bagel chunks, Crusty French
• Veggies: cauliflower, broccoli, mushrooms, potatoes (blanch briefly in boiling water then chill)
• Fruits: apples
• Cooked meats and sausages
• Soft Pretzels
11. Skewer and dip into cheese sauce.
*Leftovers: cover with ice water, refrigerate. Pour off water and reheat over low heat.
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