Say CHEESE!

My family has some unique traditions around Christmas time. One being Fondue for dinner Christmas day. We’re not into the big turkey dinner, I honestly didn’t even know that was a thing until recently. But we LOVE our fondue. We only did it once a year, even though it really should be done at least monthly in my opinion. It is a delicious meal that allows a lot of room for chatting. It’s super fun to sit around a big pot of cheese and dip in veggies, meat, and bread. You can’t beat it. So here is our FAVORITE cheese fondue.

Cheese Fondue

  • Servings: 6-8
  • Difficulty: easy
  • Print

cheese

Ingredients:
  • 1 clove garlic, halved
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 cup apple juice
  • 3 cups grated cheddar cheese
  • 1 cup grated **other cheese
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dry mustard
  • 1/8 tsp. nutmeg
  • Optional:  1/2 cup chopped green onion, 1/2 cup grated carrot
dip-ins
  • Toasted French bread cubes
  • Sliced and cooked Kielbasa sausage
  • Steamed broccoli
  • Fried potatoes
  • Fried or steamed squash
  • Peppers
Directions:
  1. Rub the cut-side of the garlic sections on the inside of your fondue pot, throw the garlic away and set the pot aside.
  2. In a large saucepan melt the butter over medium low heat.  Add the flour and cook, stirring constantly with a whisk, until bubbly–about 3-4 minutes.
  3. Stir in the liquids, increase heat to medium-high and bring to a simmer, stirring constantly.
  4. As soon as it starts to bubble and is starting to thicken, reduce the heat to low and stir for a few more minutes until it has thickened nicely.
  5. Stir in the cheese and keep stirring until the cheese has melted.  Stir in the rest of the ingredients.
  6. Pour into your fondue pot and keep warm.
**other cheese. This can be whatever cheese you want! Some of our favorites are:
  • 3/4 c. smoked Gouda + 1/4 c. swiss
  • 3/4 c. swiss + 1/4 c. fresh Parmesan
  • 3/4 c. pepper cheese + 1/4 c. garlic cheese (Tilamook cheeses)
  • 3/4 c. pepper jack + 1/4 c. Parmesan
  • 1 c. swiss
  • 1 c. parmesan

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