True Canadian Cheese Fondue Food

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

TRUE CANADIAN CHEESE FONDUE

Steps:

• Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
• Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
• Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.

EASY CHEESE FONDUE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
• To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
• To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.