Prep 10 mins
Cook 10 mins
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.
- 1 garlic clove, halved
- 1 (12 ounce) bottle hard apple cider
- 2 tablespoons lemon juice
- 1 tablespoon brandy
- 1 pinch kosher salt
- 2 cups gruyere, grated
- 2 cups smoked gouda cheese, grated
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 1⁄4 teaspoon curry powder
- fresh ground black pepper
- 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.