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Cheddar and Hard Cider Fondue

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Recipe and photos from Amy Maltzen, Adapted from Yankee Magazine

Serves 4-6

1 clove garlic, peeled and halved
1 1/4 cups medium-dry hard cider, such as
Bellwether Original Hard Cider
1 pound Cheddar cheese, grated
1/4 teaspoon freshly grated nutmeg
1 tablespoon cornstarch
2 tablespoons applejack or apple brandy (I like
Finger Lakes Distilling’s Maplejack Liqueur)
Salt, to taste
Freshly ground black pepper, to taste
Assorted accompaniments for serving such as cubes of crusty bread; boiled fingerling potatoes; apple or pear slices; steamed cauliflower or broccoli; roasted Brussels sprouts; and/or sausage slices

Rub the inside of a medium saucepan with garlic clove; discard. Add cider, bring to simmer over medium heat. Add cheese and nutmeg; stir gently until cheese melts.

In small bowl, stir together cornstarch and brandy. Add to cheese mixture; stir until smooth, about 5 more minutes. Taste and adjust seasoning with salt and pepper. Serve hot!

Amy Maltzan is an avid cook, gardener and farmers’ market shopper. She used to blog about seasonal home cooking at eggsonsunday.wordpress.com.

This article originally appeared in the Nov/Dec 2014 edition of the magazine.

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