FONDUE VUDU
Gouda and Gruyere fondue from Alton Brown. I love the name! Would be fun for Halloween. This stays smooth as long as you stir regularly.
Provided by KathyP53
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
- Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. 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 incoporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. Mixture is ready when creamy and easily coats the back of a spoon. Stir in curry and pepper. If cheese seems stringy, add some or all of remaining lemon juice.
- Move fondue fot to alcohol warmer, and keep stirring frequently while serving.
- A variety of breads, from pumpernickel to rye, to bagel chunks can be dipped along with blanched cauliflower, broccoli, mushrooms, and potatoes. Try apples, sausages, or soft pretzels.
- If any fondue is left over, cover with ice water and refrigerate, pour water off and reheat over low heat.
Nutrition Facts : Calories 298.7, Fat 22, SaturatedFat 13.4, Cholesterol 82.5, Sodium 454, Carbohydrate 3.2, Fiber 0.1, Sugar 1.1, Protein 20.2
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