Tips:
1. Make sure everything is prepped before
you turn the stove on.
2. Don't try and make the fondue in the pot.
Do it on the stove first and transfer to the fondue pot after it's prepared.
3. Do not leave
the cheese unattended after you've started - it will either clump, scorch or
curdle if you walk away - don't know why, but it always.
Ingredients:
2 lbs. Grated Cheese (I
prefer White Cheddar).
4 Cups Melting Liquid (This
can be sparkling cider, or beverage of your choice that starts with a
"B" and ends with an "R".)
4 Tbsp. Corn Starch
Hot Sauce to Taste
Garlic Powder to Taste
Directions:
1. Heat the melting liquid
over a medium high flame.
2. Take half of the cheese
and toss in a separate bowl with the corn starch. (Keep the rest of the cheese
in reserve.)
3. When the melting liquid is
simmering, add the cheese that has been tossed with the corn starch.
4. Stirring until it has
melted and been incorporated.
5. Add in the rest of the
cheese and the hot sauce and garlic powder to your taste preferences.
6. Never add more cheese
until the previous addition has been melted and incorporated. Bring up to
a melting point.
7. Transfer to a fondue pot
over a flame to keep warm.
8. Stir the pot as necessary
to prevent scorching.
Serves 4 people
Serve with:
Bread
Veggies (Broccoli, Carrots)
Granny Smith Apples
Pretzels
Tortilla Chips
