Fondue Fanatics

West Country Fondue a la Nadia recipe:

ingredients:
1/2 small onion, cut
1 1/4 cups dry cider (sweet cider will work just as well, tho')
1 teaspoon lemon juice
300 g (1 lb) Cheddar cheese, grated
200 g Smoked Cheddar cheese, grated
1 Tablespoon cornflour
2 Tablespoons dry sherry
1 teaspoon Worcestershire sauce
(lots of) French bread cubes to serve

method:
Rub the inside of a flameproof dish with the cut side of the onion. Add the cider and lemon juice and heat until bubbling. Gradually stir in the cheese and heat gently, stirring, until it melts and begins to cook.

Blend the cornflour with the sherry and add the Worcestershire sauce. Add to the cheese and continue to heat, stirring, for 2 to 3 minutes until the mixture is thick and creamy.

Serve immediately, with the bread cubes.

Serves 6 4 Hungry Sous-Chefs!


Enjoy!

~Chef Nadia's note: always get at least one baguette of crusty bread per hungry person/guest; that way you are less likely to run out of bread!~

Chef Nadia's Tip #3: Make sure not to boil over, as boled cheese fondue is hard to clean off the cooktop. Also, no one likes frothy cheese!

Be sure to compliment/thank the cook after the meal, before they have left the table. It is important to do, so that you may get invited to another fondue party/meal. Also, if you do not tell the cook/chef how nice the meal was (and use many different words here, like 'tasty', 'delicious', 'colourful', 'yummy' 'scrumptious', etc.), you run the risk of offending the cook... so not a good idea! So, please DO remember to compliment the cook!

West Country Fondue recipe, as promised to 👁 Image
dwg a long time ago:

ingredients:
1/2 small onion, cut
1 1/4 cups dry cider
1 teaspoon lemon juice
500 g (1 lb) Cheddar cheese, grated
1 Tablespoon cornflour
2 Tablespoons sherry
pinch of dry mustard
1 teaspoon Worcestershire sauce
pepper
French bread cubes to serve

method:
Rub the inside of a flameproof dish with the cut side of the onion. Add the cider and lemon juice and heat until bubbling. Gradually stir in the cheese and heat gently, stirring, until it melts and begins to cook.

Blend the cornflour with the sherry and add the mustard, Worcestershire sauce and pepper to taste. Add to the cheese and continue to heat, stirring, for 2 to 3 minutes until the mixture is thick and creamy.

Serve immediately, with the bread cubes.

Serves 6.


Enjoy!

~Chef Nadia's note: always get at least one baguette of crusty bread per hungry person/guest; that way you are less likely to run out of bread!~

Welcome, Fondue Fanatics! I offer you a community here where the love of Fondues and all things fondue-related is celebrated! I will post fondue recipes, stories of fondues (successes, failures, and those in between), and advice on how to help make your next fondue party as brilliant as you are!