Ingredients: |
Ingredients: 2 cups lightly packed shredded Extra Sharp Cheddar cheese (about 8 ounces)
1 1/2 cups lightly packed shredded sharp cheddar cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken, beef broth or vegetable broth
1/8 teaspoon lemon juice (don't leave this out - helps keep the cheese smooth)
1 tablespoon finely minced or pressed garlic
1 1/2 tsp. dry mustard powder
1 1/2 tsp Worcestershire sauce
1/4 teaspoon ground black or white pepper
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Directions: |
Directions:Place both the shredded cheddar cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
In a stove top-safe fondue pot (or in a regular saucepan or electric fondue pot), add the broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices, stir and move it immediately to the table on the fondue stand with the sterno flame below. Add more or less cheese for perfect consistency, more broth as needed and additional salt and pepper to taste if needed.
Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender new potatoes - the options are endless!
Here are some of our favorites:
Bread - crusty like french, sour dough
Apples
Pears
Veggies - blanched and crisp tender:
Broccoli
Cauliflower
Carrots
Potatoes
Brussel Sprouts
Sausage - cooked
Steak - cooked
Chicken - cooked
Shrimp - cooked |
This recipe for Fondue - Cheddar Cheese is from