Cheddar Fondue
Fondue is back in style and a great choice for entertaining. If you don’t have a fondue pot, you can use a saucepan and place on a warming tray.
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PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVINGS: 4
TOTAL TIME: 15 minutes
Ingredients
1 1⁄3 cups milk
2 tablespoon cornstarch
2 cloves garlic crushed and peeled
2 dried bay leaf
1⁄2 teaspoon Dijon mustard
1⁄4 teaspoon ground nutmeg
2 cup grated Cheddar cheese
2 cups raw broccoli, florets
2 cups baby carrots
1⁄2 pint cherry tomatoes
1 pound small new potatoes, cooked
Notes
Serve with vegetables for dunking.
Source of recipe: Cabot Creamery
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Instructions
In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved, tilting pan to check for any remaining lumps.
Add garlic, bay leaves, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaves and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve with assorted vegetables.