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

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources