Today is National Cheese Fondue Day. I would’ve thought they’d have this day in the heart of fall or winter when you want warm gooiness to warm your soul. But who am I to ever turn away cheesy goodness?
I made this Hard Cider Cheese Fondue for the first time several years ago for a Halloween party. It was a huge hit and lots of people asked me for the recipe. You can dip sausages (I did chicken apple), bread, apples, pears, potatoes, mushrooms or anything else you can think of. It’s always a fun, special dinner with kids. – Chef Ro
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon Bourbon, whiskey or apple jack, optional
1. Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
2. Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
3. 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.
4. Transfer to a fondue pot or double boiler and serve with goodies for dipping.