Cheese Fondue

Kathryn grew up having this as her family’s Valentine’s Day dinner

Ingredients: serves 4-6 people (half the recipe for fondue for two)

8 oz Monterey Jack cheese, coarsely grated*

8 oz Muenster cheese, coarsely grated*

2 Tbsp cornstarch

3/4 cup apple juice

1/4 cup apple cider**

2 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

In a gallon sized ziplock bag or large bowl, combine the cheeses and toss with cornstarch to coat. In a fondue pot (or large heavy skillet), bring the apple juice, cider, and garlic to a simmer over medium low heat. A little at a time, add the cheese mixture, stirring well (to prevent clumping) until melted. Add salt, pepper, and nutmeg. Stir for a few minutes until smooth. Keep warm while serving (keep on medium low if using a fondue pot, or place the skillet over candles).

These are some favorite things to dip:

- salami or pepperoni

- sourdough bread

- apple slices

- syracuse salt potatoes (or canned boiled potatoes in a pinch)

- broccoli and/or cauliflower

Make it even fancier by serving lobster tails.

* I’ve found getting the slices and tearing those up works just fine

** you don’t have to use apple cider, just do a full cup of apple juice instead of 3/4 cup. However, it is nice to get a bottle of Martinelli’s Sparkling Cider, use 1/4 cup in the fondue, and serve the rest at dinner.

Recipe adapted from Katie’s mom’s blog.