New England Cheddar-Cider Fondue
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
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- 1 clove garlic, peeled and halved
- 1-1/4 cups medium-dry hard cider, (I recommend local ciders from Farnum Hill in NH, West Country Winery in NH or Furnace Brook Winery in MA
- 1 pound Cheddar cheese, grated (you can also use Gruyère or Gouda)
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons apple brandy or applejack
- Salt and freshly ground black pepper, to taste
Instructions:Assorted accompaniments, such as crusty French bread; boiled fingerling potatoes; apple or pear slices; steamed cauliflower, broccoli, or green beans; roasted Brussels sprouts; or sausage slices
Rub the inside of a 3- to 4-quart pot with the garlic clove, then discard. Add the cider and bring to a simmer over medium heat. Add the cheese and nutmeg and stir with a wooden spoon until the cheese is melted. Don't worry if it doesn't blend with the cider ... that will happen later.
In a small bowl, stir the cornstarch with the brandy. Add to the cheese mixture and stir until smooth, about 5 more minutes. Season with salt and pepper to taste. Serve with accompaniments of your choice.