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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings (3 cups dip)
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.
