Apples and cheese just go together. These two simple pleasures play off each other’s best traits, with the rich creaminess of cheese balancing the bright, sweet-tart crispness of apples on the palate.
For many Pennsylvania growers, fresh apple cider is a major value-added product, one that’s in demand year round and offers all the tangy punch of the fruit in tasty beverage form. Bring that apple cider goodness together with locally made cheese in this luscious fondue recipe. Combine cider, nutty gruyere and sharp white cheddar with warming nutmeg and a spoonful of Dijon deepen the already lively and complex flavors of this dip. It’s best enjoyed with freshly sliced crusty bread, PA apples or pears, and an assortment of hearty PA veggies.
Apple Cider Fondue
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 5 min | 15 min |
Ingredients
- 1 cup Pennsylvania apple cider
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 ½ cups shredded Gruyère cheese
- 1 ½ cups shredded Pennsylvania sharp cheddar cheese
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Crusty bread, for serving
- Sliced Pennsylvania apples or pears, for serving
- Roasted Pennsylvania vegetables, for serving like broccoli, Brussels sprouts, potatoes, carrots, etc.
Method
- Whisk the apple cider and cornstarch together in a saucepan over medium heat, until smooth. Stir in the Dijon, garlic and cheese, one handful at a time, until melted and smooth, about 5 minutes.
- Season with nutmeg, salt and pepper, and stir to combine.
- Transfer cheese mixture to a fondue pot to keep warm. Serve fondue with bread, fruit, and roasted vegetables for dipping.
- Recipe and video: Dish Works
