Cheddar Harvest Fondue
Submitted by jenrob
Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis isn’t your classic Swiss fondue with wine. Apple juice replaces the alcohol here, bringing a subtle fruity sweetness that pairs beautifully with sharp cheddar and a spoonful of Dijon mustard.
The base is simple: milk and apple juice thickened with flour into a smooth sauce, then loaded with shredded cheddar until it melts into a glossy, dippable pool. Onion powder and mustard add savory backbone without cluttering the ingredient list.
Transfer it to a fondue pot, set out bread cubes and blanched vegetables, and let everyone gather around.
This is the kind of appetizer that turns a quiet evening into a party with almost zero effort.
Kitchen Tips
- Shred the cheddar yourself from a block. Pre-shredded cheese is coated in anti-caking starch that prevents it from melting smoothly.
- Add the cheese off the heat and stir until melted. Direct heat after adding cheese can make it grainy and stringy.
- Blanch broccoli, cauliflower, and carrots just until crisp-tender. They should have enough structure to hold up on a fondue fork.
Ingredients
Directions
In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper.
Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted.
Transfer to a fondue pot; keep warm.
Serve with bread cubes and assorted vegetables.
This makes 4 portions (about 2 cups).
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