Fondue Vudu
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 clove
Garlic (halved)2 tbsps
Lemon Juice1 tbsp
Brandy1 pinch
Kosher Salt2 cups
Gruyere (grated)1 tbsp
Cornstarch1 tsp
Curry PowderDirections:
1
Rub inside of fondue pot or heavy small saucepan with garlic
2
Pour cider into pot
3
Add 1 tablespoon 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
6
Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes
7
If mixture starts to bubble, reduce heat to low
8
The mixture is ready when creamy and easily coats the back of a spoon
9
Stir in curry powder and pepper
10
If cheese seems stringy, add some or all of the remaining lemon juice
11
Move fondue pot to alcohol warmer, and keep stirring during service
12
A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes
13
(Soften all vegetables by blanching briefly in boiling water then chilling
14
) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages
15
Even soft pretzels make for good dipping
16
If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat