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| Apple Cheese Fondue |
| Serves 2 or more |
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| Ingredients |
Chili Oil
1 Teaspoon Crushed Chilies
1/2 Cup Canola Oil
Slowly bring up temp to medium heat on your stove for
20 minutes. Strain out chilies and discard. Reserve.
Garlic Oil
1 Bulb of Garlic
1/2 Cup Canola Oil
Peel garlic and add to canola oil. Bring up to medium high heat for 15 minutes. Strain out garlic and reserve oil.
Cheese Fondue
2 ounces White Wine
4 Ounces Apple Juice
2 Ounces Chicken Broth
2 Tbsp of Garlic Oil
2 Tbsp of Chili Oil
Pinch Salt and Pepper
2 Ounces Grated Gruyere
2 Ounces Grated Emmenthal
2 Ounces Grated Parmesan
Cornstarch to thicken
Cubed Baguette
Sliced of Apple
Triangle Peppers
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| Method |
Add white wine, apple juice, chicken broth, garlic and chilie oils
to a medium size pot.
Bring to a boil.
Once it has boiled add
all three cheeses.
Mix until the cheese is melted.
Have your
cornstarch ready.
(Three tablespoons of cornstarch mixed with
2 tablespoons of water.
Use more water if it is too thick) Slowly add cornstarch to fondue mixture until all cornstarch is added.
Mix vigorously and cook for 1 minute on high heat.
Season with salt and pepper.
Pour into fondue pot and serve with your cubed baguette, triangle peppers and slices of apple.
Executive Chef Kevin A. Hill Sous Chef James |
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