My wife's family has a tradition of serving fondue on New Year's Eve and we have been continuing the tradition along with my family's tradition of going to bed early that night. I changed the traditional wine to hard cider simply because I like it better. The arrowroot helps keep the fondue smooth- I used to use cornstarch but swapped it out now that I don't eat grains. Lastly the cider vinegar helps cut down the cheese strings.
Swiss Fondue
1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons cider vinegar
Pinch kosher salt
1 pound Swiss cheese- grated
2 tablespoons arrowroot starch
Several grinds fresh ground black pepper
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of cider vinegar and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the arrowroot 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 incorporated. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Lastly, stir in pepper. If cheese seems stringy, add some or all of the remaining cider vinegar. Move fondue pot to alcohol warmer and keep stirring during service.
We dip apple chunks, kosher dill pickles, cherry tomatoes, chunks of smoked sausage or blanched vegetables like carrots, broccoli or cauliflower. Feel free to dip bread cubes as well.
Happy New Year!
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