Fondue Vudu

Recipe courtesy Alton Brown

Show: Good EatsEpisode: For Whom the Cheese Melts

Rated: 4 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
--
Level:
Easy
Yield:
4 to 6 servings

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Ingredients

1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Directions

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

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Comments & Reviews

recipe Fondue Vudu
Laura San Antonio, TX 04-17-2009
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Great taste but too thin
Rated: 3 stars out of 5

I also followed the recipe directions to a "T" and although it tasted great and did not produce any clumps, it was way too... thin and runny. I poured the whole bottle of hard cider in as per the directions, and then remembered that in the episode, he must have used less than that because he drank the rest of what he didn't pour in. After my attempt at this recipe failed, I went back and checked the online recipe with my recording of the episode; he does in fact say to use 10-12 oz of the hard cider, not necessarily the whole bottle. I'll try it again using only 10 oz and see if it comes out better that way. There were a few other minor differences with his measurements in the salt (he uses two pinches), cornstarch (1-2 tbsp.), and curry powder (.5 tsp.). I would recommend watching the episode again before trying the recipe. Also, the cheese I used came from Costco and it melted perfectly fine without being grainy or clumpy.Read more
recipe Fondue Vudu
null null, null 02-15-2009
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Great recipe.
Rated: 5 stars out of 5

I have tried this recipe a number of times. A couple comments. A pervious poster made the comment that AB doesn't use the... entire bottle of cider in his show. That's a good point. I only use 2/3-3/4 a bottle when I make this fondue. Also I have noticed a BIG difference in the fondue based on the quality of cheese I get. My husband and I make this fondue for every Valentine's day and I have noticed that the fondue becomes stringy if I get cheese from my local supermarket. However, when I go to a wine and cheese store it comes out fabulously. I don't know why that is...Read more
recipe Fondue Vudu
Monica Dudley, MA 02-14-2009
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Weird texture, good flavor
Rated: 3 stars out of 5

A number of reviewers had commented on the smoked gouda not melting well, but we figured to try it anyway since it's Alton... and it's reviewed with 4 stars. We ended up with the same problem as others, small clumps of unmelted gouda, so we applied the stick blender and that worked to incorporate visibly smooth out the texture. However, the upon eating, the texture was still grainy and slightly off-putting. The taste was pleasing, but it was a little runny. Further, 5 oz of cheese does not correspond to 2 cups of grated cheese so buy more than 5 oz and you can always use the leftovers for an omelet or something else. We won't use this recipe again, there is a better recipe that calls for Gruyere and Emmentaler cheese, white wine and nutmeg from Williams-Sonoma. Sorry Alton.Read more
recipe Fondue Vudu
Jason Naperville, IL 12-30-2007
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A New Year's Eve favorite
Rated: 5 stars out of 5

I have made this basic recipe with several variations for two consecutive New Year's Eve parties. I don't care for curry... powder so I subsitute dijon mustard or mustard powder. Use nice cubes of crusty bread and eat yourself silly on this cheesy goodness.Read more
recipe Fondue Vudu
Jay New Richmond, WI 11-04-2007
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Great taste...fixed the 'lumpiness'
Rated: 4 stars out of 5

I too had problems with the cheese not melting. Not sure if it is the cheese or what, but it would not melt smoothly. ... However, after applying a stick blender (I'm sure this is a faux pas of some sort), it smoothed right out. The flavor was great!Read more
recipe Fondue Vudu
Anonymous 04-12-2007
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YUMMY
Rated: 5 stars out of 5

Another great cheese recipe from Alton!