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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources