Food Network: Fondue for You

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Fondue for You
Recipe courtesy "Emeril's There's a Chef in My Family!" by Emeril Lagasse, HarperCollins Publishers, 2004

Ingredients
16 ounces Emmentaler or Swiss cheese, rind discarded
and cut into small cubes
16 ounces Gruyer, rind discarded and grated
2 tablespoons cornstarch
4 ounces unsalted butter
4 tablespoons minced shallots
1 1/2 cups apple cider
1/2 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Crusty French or Italian bread, cubed, for dipping
2 tablespoon fresh lemon juice, or more if desired
Apples slices, for dipping
Boiled new potatoes, cubed, for dipping
Pear slices, for dipping

Instructions
In a medium bowl, toss the cheeses with the cornstarch
to coat.

In a heavy medium saucepan, melt the butter over medium heat. Add the shallots and
cook, stirring, until soft, 1 minute. Add the cider, water, and lemon juice and

bring to a simmer. Reduce the heat to medium-low and add the coated cheese in 3
additions, stirring constantly and adding more cheese as the previous addition has
melted. Once all the cheese has been added, add the salt and pepper and stir.

Remove from the heat and carefully pour into a fondue pot for serving, and
following the manufacturer's instructions.

Serve hot with dipping items of choice.