Fondue Vudu

Recipe courtesy Alton Brown

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 25 Reviews
Total Time:
--
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 25 reviews

  • on January 02, 2012

    Flag

    Yumilicious! We make fondue on New Year's Day with our 4 kiddos and this is the 2nd year I have used this recipe.....couldn't get it totally smooth but the flavor is outstanding - even without the curry. This year we had friends who were avid fondue fans and they raved about the cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 01, 2012

    Flag

    I followed the recipe and instructions to the letter. All the cheese clumped and congealed and would not mix in with the liquid. Trying a whisk made even a bigger mess of the $20 in cheese I bought to make this. I finally took a stick blender to the thing and it was just way too soupy so I added more cheese to thicken it up. The flavor was also terrible the apple cider was way to overpowering. I made this for new year's eve with the family and it was a HUGE disappointment in both making it and eating it and I usually trust Brown's recipes 100%. This is a terrible recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 02, 2011

    Flag

    this is an almost full-prof fondue recipe. I like to use just a bit more Gruyere, almost 3 cups, to thicken it just a bit more. and I dont put in the curry, I find that curry covers the nutty flavors

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Dark Chocolate Fondue

Dark Chocolate Fondue

By: Sandra Lee
Rated 3 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.