As an appetizer or main dish, this cheese fondue is a fun and interactive meal your little ones can help with. For both little and big kids: Let them help shred the cheese and stir it into the simmering apple juice, and choose and help prep all the dippers.

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 30 min

Yield:: 6 to 8 servings (3 cups dip)

Level:: Easy

Ingredients

Fondue:

2 cups filtered apple juice
1 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1/4 cup grated Parmesan
1/2 teaspoon country-style Dijon mustard
Kosher salt and freshly ground black pepper

Suggested Dippers (choose 3 to 4):

1 baguette, torn into 1/2-inch chunks (about 8 cups)
2 crisp apples, cored and cut into 6 to 8 wedges each
2 cups baked potato tots
2 cups broccoli florets
2 cups cooked penne pasta
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup pretzel-style crisps or crackers
1/2 pound salami, cut into 1/2-inch chunks
1/2 cup cornichons or gherkins

Directions

Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

Cook's Note

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

My Private Notes

Name: Kids Can Make: Cheese Fondue
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings (3 cups dip)
Ingredients: 2 cups filtered apple juice; 1 pound Gruyere cheese, shredded; 2 tablespoons cornstarch; 1/4 cup grated Parmesan; 1/2 teaspoon country-style Dijon mustard; Kosher salt and freshly ground black pepper; 1 baguette, torn into 1/2-inch chunks (about 8 cups); 2 crisp apples, cored and cut into 6 to 8 wedges each; 2 cups baked potato tots; 2 cups broccoli florets; 2 cups cooked penne pasta; 1 cup different-colored mixed grape and cherry tomatoes, halved; 1 cup different-colored mixed grape and cherry tomatoes, halved; 1 cup pretzel-style crisps or crackers; 1/2 pound salami, cut into 1/2-inch chunks; 1/2 cup cornichons or gherkins

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Kids Can Make: Cheese Fondue

Fondue:

Suggested Dippers (choose 3 to 4):

Cook's Note

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