Fondue Vudu

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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.

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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.

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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

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I've made this a few times and every time It turns out great and the flavor is outstanding. I substituted Emmentaler for the Smoked Gouda since my wife does not like Smoked Gouda. A few times it was a little bit runny so I added some extra corn starch to thicken it until it was the right texture.

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I thought this was great. I used Garam Masala, a dark brown curry from India (available in the grocery store "ethnic isle". Trust Alton Brown to take something that has become processed cheese and beer, back to the level it should be at.

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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.

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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...

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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.

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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.

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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!