Fondue Vudu Recipes

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

Steps:

• Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
• Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incoporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. Mixture is ready when creamy and easily coats the back of a spoon. Stir in curry and pepper. If cheese seems stringy, add some or all of remaining lemon juice.
• Move fondue fot to alcohol warmer, and keep stirring frequently while serving.
• A variety of breads, from pumpernickel to rye, to bagel chunks can be dipped along with blanched cauliflower, broccoli, mushrooms, and potatoes. Try apples, sausages, or soft pretzels.
• If any fondue is left over, cover with ice water and refrigerate, pour water off and reheat over low heat.