Cheese Fondue
-I adapted this slightly from melskitchencafe.com. It is an alcohol-free fondue and was every bit as delicious as any I've had with wine/brandy/beer. Don't be scared of the pungent cheeses (I kind of was, for the kids' sake), this is actually a very mild and smooth tasting fondue. I actually doubled this recipe and I'm glad I did...we didn't have much leftover.
- -2 cups lightly packed shredded Gruyere cheese (about 8 ounces)--you MUST grate it yourself
- -1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)--I repeat; you MUST grate it yourself
- -2 tablespoons cornstarch
- -1 cup low-sodium, good-quality chicken broth
- -1/8 teaspoon lemon juice
- -1 tablespoon finely minced or pressed garlic
- -1/4 teaspoon ground black or white pepper (I omitted this b/c I didn't have white and I knew my kids would freak if they saw black specks in their cheese)
- -1/4 teaspoon nutmeg
- -Dash of paprika
Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated. In a stove top-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn. I'd recommend getting everyone ready and to the table stat at this point, if you are not using a fondue pot because the cheese will start to harden fairly quickly if you don't eat right away. Once the cheese is melted and begins to just barely simmer, add the remaining spices serve immediately. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
Our dippers: pretzel rods, french bread, apples, carrots, mini peppers, and roasted broccolini
That is A LOT of melted cheese my friends