Somerset Fondue Recipes

Steps:

• Rub the inside of the fondue pot with the onion and garlic and leave the onions and garlic in the bottom of the fondue pot.
• Add the cider (minus 3 tbs), lemon juice and zest to the garlic and onions.
• Heat this mixture in the fondue pot until bubbly.
• Gradually stir in cheese until melted.
• Blend together the mustard, cornstarch and reserved 3 tbs. of cider until smooth.
• Add to the cheese mixture and stir until creamy (about 3-4 minutes).
• Season with white pepper.
• Serve with sliced apples, pears, sautéed mushrooms, cooked potatoes, bread� etc.
• Enjoy!

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.