Cider Cheese Fondue

cider cheese fondue
Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
2

This delightfully gooey cheese fondue is well flavored with cider and just a hint of nutmeg. Bread cubes and apple slices make great dippers for this classic fondue.

Ingredients

3 scallions
1 tbsp. butter
11⁄2 cups hard cider or dry white wine
14 oz. grated Gruyère cheese (about 31⁄2 cups)
2 tbsp. flour
Generous pinch ground nutmeg
Salt and pepper, to taste
1 baguette, cut into cubes
2 apples, cut into wedges
 

Steps

1. Finely chop white parts of scallions; reserve green tops. Melt butter in medium saucepan. Add chopped scallions; sauté 5 min. until soft.

2. Pour cider or wine into saucepan; bring to a boil. Reduce heat to medium-low and keep cider at a simmer.

3. Toss cheese with flour until well coated. Add cheese mixture by handfuls, stirring until cheese is melted and smooth before adding more. (Thin with cider if mixture is too thick.) Stir in nutmeg and salt and pepper to taste.

4. Transfer mixture to fondue pot. Set pot over canned heat burner to keep warm.

5. Snip reserved green onion tops into small pieces and sprinkle on top, along with a little additional ground nutmeg. Serve with bread and apples for dipping.
 

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources