An industry reemerges as we once again produce hard cider here in Michigan. It is a real taste treat in my Cheese Fondue with Hard Cider. It's different. Try it!
Ingredients:
8 oz. Michigan hard cider
8 oz. Emmenthaler cheese, grated
8 oz. Gruyere, grated
1 tablespoon roasted garlic puree
pinch sea salt
pinch coarse pepper
pinch of nutmeg
1 oz. flour slurry
(equal parts cold water & ap flour mixed until smooth)
3 cups cubed crusty day old bread
Method:
Place the cider in a small saucepan with the emmenthaler, gruyere, roasted garlic puree, nutmeg, salt & pepper. Place over a high flame and bring to a boil. Immediately add the flour slurry whisking briskly until the fondue starts to thicken. As soon as the fondue is thick and smooth immediately pour into a service crock and serve with the cubed bread.
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