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Place the shredded cheese in a large bowl and
sprinkle with the cornstarch and dry mustard; toss
to coat.
Heat the butter in the Cuisinart
™
Fondue Pot using
Setting 3-1/2. Cook the shallot and apple in the
butter until tender and golden, about 3 – 4
minutes. Add 2 cups of the hard cider and
bring to a boil.
Reduce the heat to Setting 3 - 4, and with the
cider simmering, gradually add the shredded
cheese, a handful at a time, while whisking with
a plastic or coated whisk. If mixture seems too
thick, whisk more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread or wedges of tart apple.
BRIE & MUSHROOM FONDUE
3/4 ounce mixed dried exotic or
porcini mushrooms
1 cup boiling water
1-1/2 pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2-1/2 cups dry white wine
(Sauvignon Blanc recommended)
Rinse the dried mushrooms and place in a small
bowl. Cover with boiling water and let stand 20
minutes, until softened. Drain, squeeze dry, and
chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove
the rind from the Brie. Cut or tear into 1/2-inch
cubes. Toss with cornstarch and refrigerate while
preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart
®
Food
Processor. With the machine running, drop the
shallot through the small feed tube and process
for 5 seconds to chop. Scrape the work bowl and
add the mushrooms; pulse until finely chopped,
about 20 pulses.
Melt the butter in the Cuisinart
™
Fondue Pot using
Setting 4-1/2 – 5-1/2. Add the chopped shallots
and fresh mushrooms. Stir and cook the mush-
rooms until they give up their liquid and are lightly
browned, about 3 – 4 minutes. Add the wine and
bring to a boil. Reduce the heat to Setting 3-1/2 –
4-1/2 and gradually stir in the cornstarch-coated
Brie bits, a handful at a time, stirring constantly
with a plastic or coated whisk. Stir and blend com-
pletely before adding the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
Serve with crusty bread cubes.
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
SOUTHWEST SALSA FONDUE
3/4 cup prepared salsa
3/4 pound sharp Cheddar cheese, shredded
3/4 pounds Monterey Jack Cheese, shredded
3 tablespoons cornstarch
1/2 teaspoon ground cumin
1 clove garlic, cut in half
2 12-oz. bottles Mexican beer, such as
Corona, at room temperature
3 tablespoons Tequila
Cooked Southwest Chicken sausage in
1-inch pieces, blanched fresh
vegetables, corn chips, crusty bread cubes
Place the salsa in a yogurt strainer or sieve
lined with a coffee filter and allow to drain until
thickened, about 1 hour. Reserve.
Place the shredded cheeses in a large bowl and
sprinkle with cornstarch. Toss the cheese with the
cornstarch to coat.
Rub the Cuisinart
™
Fondue Pot with the cut garlic
halves. Add 2-1/4 cups of the beer to the Fondue
Pot and heat, using Setting 5, until mixture begins
to boil. Lower the heat to setting 4-1/2 and
gradually add the cheeses, one handful at a time,
whisking while adding the cheese. Stir the cheese
and allow it to melt completely before each
addition. When the cheese has been completely
melted, stir in the drained salsa and Tequila. Keep
the fondue warm at Setting 3 to serve.