¾ cup apple cider or apple juice 2 cups shredded cheddar cheese 1 cup shredded Swiss cheese 1 tablespoon cornstarch 1/8 teaspoon pepper 1 loaf bread, cubed In a large saucepan, bring cider to a ...

This is best made in a fondue set or on a camping stove, but can be made in a heavy-bottomed saucepan. INGREDIENTS 1 clove garlic, unpeeled, halved 110ml cider 160g cheddar cheese, grated ...

Use wooden spoon to stir in the cheese in the shape of a figure 8 adding one handful at a time until each handful melts. In small bowl combine cornstarch and port wine; stir into cheese; cook briefly.

Cut the garlic in half and rub the cut surfaces over the inside of a medium-sized saucepan (or special fondue pan). Put the wine or cider and cheese into the saucepan and heat gently, stirring all ...

Fondue had apparently grown in popularity in the decades following the second World War, during which, Sageser notes, the GIs who had spent holidays in Switzerland returned home "reporting on the ...

Wine adds flavor and thins the melted cheese. Dry white wine is standard, but cider or beer also can be used. A bit of kirsch (cherry brandy) is another classic fondue addition.

1 teaspoon freshly ground black pepper 1½ teaspoons cornstarch 1 tablespoon Dijon mustard 1 tablespoon water Directions: In a fondue or any small heavy-bottomed pot, combine the cider and garlic ...

Pour the cider and honey into the pan and reduce for 3-4 minutes. At the same time, tip the beans into a clean saucepan, add the rest of the butter, 100ml water and the stock cube.

Sprinkle on the cornstarch and toss to coat the cheese. Stir in the wine and bring to a simmer over medium heat, stirring constantly, until the cheese has melted and the mixture is smooth.