Prep 10 mins
Cook 15 mins
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
- 340.19 g can dry cider or 340.19 g can non-alcoholic beer
- 453.59 g sharp Canadian cheddar cheese, grated
- 14.79 ml cornstarch
- 59.16 ml softened butter
- 9.85 ml dry English-style mustard
- 4.92 ml Worcestershire sauce
- 0.25 ml cayenne pepper
- 453.59 g loafheavy whole wheat bread or 453.59 g loafcrusty rye bread, cut into 1" cubes,cut so each cube has a bit of crust and air dry for 2 hours
- 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.
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!
I made this for a football party and everyone loved it. I used regular beer since I didn't have any non-alcoholic. My dh doesn't like traditional swiss fondue, but loved this. Was very easy and I will make it again. Hokiegal.
I LLLOOOOOVEEE fondue! need garlic lots of garlic...can't have a fondue without garlic!!! (vampires beware!)... Well, now I think about it I dont want garlic in my chocolate fondue... I'll have to dig up the recipe and post it :)