Norman Cheese and Apple Fondue
(recipe, Lou Seibert Pappas)
Apples — in the form of cider and Calvados — lend a double fruitiness to this fondue, which is slightly sweet. Lemon juice counters with a welcome piquancy. This recipe, based on the cuisine of Normandy, is delightful with crisp apple slices, Anjou or red-skinned Bartlett pears, and crusty sourdough French bread. Consider following the fondue with a light entrée such as trout amandine with chive-coated new potatoes.
- 1¼ cups apple cider
- 1½ Tbsp. lemon juice
- 12 oz. (3 cups) shredded French Comté, Gruyère, or Swiss cheese
- 2 Tbsp. cornstarch
- 12 Tbsp. Calvados or cognac
- 2 tsp. Dijon mustard
- Salt and freshly ground black pepper
- Sliced apples, sliced pears, and/or 2 sourdough baguettes, cut into bite-size cubes, each with some crust on
- In a fondue pot over medium heat, heat the cider and lemon juice until bubbles form. Toss the cheese with the cornstarch until evenly coated, then add the cheese to the pot a handful at a time, stirring each time until the cheese is completely melted. Stir in the Calvados, mustard, and salt and pepper to taste. Keep warm over low heat.
- Serve with sliced apples, sliced pears, and crusty bread cubes for dipping.