https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:25 +0000 MyBB https://twitchinkitchen.com/thread-266.html Sun, 07 Sep 2008 14:47:07 -0400 https://twitchinkitchen.com/thread-266.html Somerset Fondue

Ingredients:

1 small onion, halved
1 cup apple cider
1 tsp lemon juice
3 cups (12 oz.) shredded Cheddar cheese
1/2 tsp dry mustard
1 Tbsp cornstarch
3 Tbsp apple juice
Dash of white pepper

Serve with:
Apple wedges, cubes of nice crusty bread

Rub the inside of your fondue pot with the cut side of the onion. Put the onion aside.

Pour in cider and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheese. Continue to heat until cheese melts.

In a small bowl, blen mustard and cournstarch with the apple juice. Blend into the cheese and continue to cook, stirring 2 - 3 minutes or until mixutre is thick and creamy.
Season with white pepper.

Serve with apple wedges and cubes of crusty bread.

Makes 4 - 6 servings.

~ From: The Book of Fondues by Lorna Rhodes]]> Somerset Fondue

Ingredients:

1 small onion, halved
1 cup apple cider
1 tsp lemon juice
3 cups (12 oz.) shredded Cheddar cheese
1/2 tsp dry mustard
1 Tbsp cornstarch
3 Tbsp apple juice
Dash of white pepper

Serve with:
Apple wedges, cubes of nice crusty bread

Rub the inside of your fondue pot with the cut side of the onion. Put the onion aside.

Pour in cider and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheese. Continue to heat until cheese melts.

In a small bowl, blen mustard and cournstarch with the apple juice. Blend into the cheese and continue to cook, stirring 2 - 3 minutes or until mixutre is thick and creamy.
Season with white pepper.

Serve with apple wedges and cubes of crusty bread.

Makes 4 - 6 servings.

~ From: The Book of Fondues by Lorna Rhodes]]> https://twitchinkitchen.com/thread-265.html Sun, 07 Sep 2008 14:40:36 -0400 https://twitchinkitchen.com/thread-265.html Beer Fondue

Ingredients:

1 Tbsp butter
1 small onion, chopped
1 cup light ale
4 cups (1 lb.) shredded Lancashire or Monterey Jack cheese
4 tsb. cornstarch
5 Tbsp half and half

Serve with:
cauliflower florets, broccoli florets, radishes, mushrooms

Melt butter in a large saucepan and cook onion until soft. Pour in ale and heat until bubbly.

Over low heat, stir in cheese. Continue to heat until cheese has melted and is smooth.

In a small bowl blend cornstarch with half and half. Add this to the cheese mixture and cook, stirrin 2 - 3 minutes or until fully blended and smooth and thickened.
You can now transfer this to your fondue pot and keep on a very low flame.

Serve with cauliflower, broccoli, mushrooms and radishes.

Makes 4 - 6 servings.

~ From: The Book of Fondues by Lorna Rhodes]]> Beer Fondue

Ingredients:

1 Tbsp butter
1 small onion, chopped
1 cup light ale
4 cups (1 lb.) shredded Lancashire or Monterey Jack cheese
4 tsb. cornstarch
5 Tbsp half and half

Serve with:
cauliflower florets, broccoli florets, radishes, mushrooms

Melt butter in a large saucepan and cook onion until soft. Pour in ale and heat until bubbly.

Over low heat, stir in cheese. Continue to heat until cheese has melted and is smooth.

In a small bowl blend cornstarch with half and half. Add this to the cheese mixture and cook, stirrin 2 - 3 minutes or until fully blended and smooth and thickened.
You can now transfer this to your fondue pot and keep on a very low flame.

Serve with cauliflower, broccoli, mushrooms and radishes.

Makes 4 - 6 servings.

~ From: The Book of Fondues by Lorna Rhodes]]>