Uses: Mushrooms, apples, pears, sweet potatoes
Sorry about the truly awful picture...
- 1 pound Swiss cheese, cut into small cubes (2 cups)
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
- 2 tablespoons minced shallots
- 3/4 cup apple juice
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.
In a heavy medium saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.
Add the shallots and cook, stirring, until soft, about 1 minute.
Add the cider, water, and lemon juice, and bring to a simmer.
Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.
Once all the cheese has been added, add the pepper and salt and stir.
Remove the pan from the heat.
Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.
For dipping, use bread, apples, pears, and potatoes. We peeled and diced the sweet potatoes into about 3/4" cubes, then baked them in olive oil until tender. You can also use pretty much any kind of potato. Blanched broccoli and carrots are also great for dipping.
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