Several grinds fresh ground black pepper

several grinds fresh ground black pepper

IndianOtherIntermediate30 minBy Northstar

Ingredients

Servings

1) Rub inside of fondue pot or heavy small saucepan with garlic.
2) Pour cider into pot.
3) Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over
4) Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.
5) When the cider just begins to simmer, gradually add the cheese a handful at a time,
6) Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes.
7) If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and
8) Stir in curry powder and pepper.
9) If cheese seems stringy, add some or all of the remaining lemon juice.
10) Move fondue pot to alcohol warmer, and keep stirring during service.
11) A variety of breads, from pumper−nickel to rye to bagel chunks can be skewered and
12) If any fondue is left over, cover with ice water and refrigerate, pour off water and

1
medium heat.
2
allowing each addition to melt completely before adding the next.
3
easily coats the back of a spoon.
4
dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by
5
blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great
6
fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good
7
dipping.
8
reheat over low heat.