1½ pounds shredded extra sharp cheddar cheese 2½ tablespoons cornstarch ½ teaspoon dry mustard 1 tablespoon unsalted butter 1 ounce chopped shallot ½ cup finely diced tart apple 2½ cups hard cider Cubes of crusty bread Apple wedges (toss in lemon juice to prevent from turning brown)
409 Calories (65% from fat) • carb. 15g • pro. 21g • fat 30g • sat. fat 17g • chol. 88mg • sod. 546mg • calc. 613mg • fiber 0g
Place the shredded cheese in a large bowl and sprinkle with the cornstarch and dry mustard; toss to coat. Heat the butter in the Cuisinart® Fondue Pot using Setting 3-½. Cook the shallot and apple in the butter until tender and golden, about 3 - 4 minutes. Add 2 cups of the hard cider and bring to a boil. Reduce the heat to Setting 3 - 4, and with the cider simmering, gradually add the shredded cheese, a handful at a time, while whisking with a plastic or coated whisk. If mixture seems too thick, whisk more of the reserved cider as needed. To serve, keep the temperature set at Setting 3. Serve with crusty bread or wedges of tart apple.