Canadian Cheddar and Oka Fondue
This recipe makes 4 cups, 16 servings servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 148 |
| pro | 9 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 4 g |
| fibre | 0 g |
| chol | 34 mg |
| sodium | 134 mg |
| potassium | 50 mg |
| % RDI: | - |
| calcium | 25 |
| iron | 1 |
| vit A | 9 |
| folate | 2 |
Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
Ingredients
- 1 clove garlic, halved
- 1 cup unsweetened apple cider
- 1 tbsp lemon juice
- 12 oz 5-year-old Canadian Cheddar cheese, shredded
- 8 oz Canadian Oka cheese, shredded
- 1 tsp Dijon mustard
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1 tbsp cornstarch
Preparation
Add Cheddar and Oka cheeses; stir with wooden spoon until melted, about 7 minutes.
Stir in mustard, cayenne and nutmeg. Dissolve cornstarch in remaining cider; whisk into fondue. Bring to simmer, stirring; simmer for 1 minute.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.
Additional information : Variation
Canadian Emmenthal and Cheddar Fondue: Substitute Emmenthal for the Canadian Cheddar cheese and 2-year-old Canadian Cheddar cheese for the Oka.
Source : Canadian Living Magazine: October 2009
- Keywords : Dinner; Main Course; Simmer; Cheddar cheese; Cheese;
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