Gruyere Grated Pinch kosher salt

Gruyere Grated Pinch kosher salt

Ingredients:
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder

Directions:
Several grinds fresh ground black pepper
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. The mixture is ready when creamy and
easily coats the back of a spoon.
8) Stir in curry powder and pepper.
9) If cheese seems stringy, add some or all of the remaining lemon juice.
10) Move fondue pot to alcohol warmer, and keep stirring during service.
11) A variety of breads, from pumper−nickel to rye to bagel chunks can be skewered and
dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by
blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great
fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good
dipping.
12) If any fondue is left over, cover with ice water and refrigerate, pour off water and
reheat over low heat.
Yield: 4 to 6 servings
FONDUE VUDU 31
FREE RANGE FRUITCAKE