Recipe by Bergy
Fondues are back and what a better time to try one than Halloween. You can serve this outdoors while watching the little nippers and the fireworks. It tastes great
Top Review by a_karamanoglou
The title of this fondue is amusing. A lovely fondue with surprising flavours. The name of this fondue should be changed to The Great White North Fondue as its primary ingredient is Canadian sharp cheddar. Remember to use a Canadian beer in the recipe as well. Give yourself and your guests a treat. Then again I may be wrong in assuming the name of the fondue is not appropriate. A good disguise...cheers to the canucks!
- 1 (12 ounce) can dry cider or 1 (12 ounce) can non-alcoholic beer
- 1 lb sharp Canadian cheddar cheese, grated
- 1 tablespoon cornstarch
- 4 tablespoons softened butter
- 2 teaspoons dry English-style mustard
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- 1 (1 lb) loafheavy whole wheat bread or 1 (1 lb) loafcrusty rye bread, cut into 1" cubes,cut so each cube has a bit of crust and air dry for 2 hours
Directions See How It's Made
- Heat the cider or beer to a simmer over medium-low heat.
- Toss together the cheese and the cornstarch.
- Add cheese in large handfuls to the simmering liquid.
- When the fondue is creamy (you may have to stir once), combine the butter, mustard,& worcestershire and add to the fondue.
- Stir constantly with a wooden spoon until silky& smooth.
- Season with cayenne and place in a table top fondue dish and place over heater.
- Keep the fondue at a gentle simmer.
- Guests then spear the bread dip in the hot fondue and MMMmmmmm.