Fond of fondue?
Smoked cheddar recipe ideal for festive-season entertaining
Dust off the fondue pot — the melted cheese treat is making its way into our kitchens as a fun, easy and delicious way to entertain on a chilly winter night.
At Vancouver’s The Dirty Apron Cooking School, chef and co-owner David Robertson created this smoked cheddar fondue recipe.
A little bit tangy, a little bit smoky and wonderfully decadent, this fondue is a perfect treat in the middle of the festive season.
For more easy entertaining ideas, check out Robertson’s new Dirty Apron Cookbook (Figure 1 Publishing, $34.95).
Applewood Smoked Cheddar & Mascarpone Fondue
Serves 3 to 4 ❚ 1/2 lb (225 g) applewood smoked cheddar, shredded ❚ 1 tbsp (15 mL) cornstarch ❚ 1 garlic clove, peeled ❚ 1 cup (250 mL) dry white wine ❚ 1 tbsp (15 mL) lemon juice ❚ 1/2 lb (225 g) mascarpone cheese ❚ 1 tbsp (15 mL) Calvados (apple brandy) ❚ 1/2 tsp (2 mL) dry mustard ❚ 1 pinch nutmeg In a small bowl, toss the shredded cheddar with cornstarch. Set aside. Rub the inside of a ceramic fondue pot with garlic, then discard. Place wine and lemon juice into a heavy saucepan and bring to a gentle simmer over medium heat. Gradually stir both cheeses into the simmering liquid, melting it until it is smooth in consistency.
Once smooth, stir in the Calvados, mustard and nutmeg.
Transfer cheese mixture to the fondue pot and keep warm. Serve with an assortment of bite-sized dipping foods.