APPLE CHEDDAR FONDUE
Rachel Ray Magazine, Oct 2013
8 oz yellow cheddar, shredded
8 oz Monterey jack, shredded
2T cornstarch
Freshly grated or ground nutmeg
Sliced apples, for serving
In a medium saucepan, bring the cider to a simmer over medium heat. in a medium bowl, toss teh cheese with the cornstarch. Gradually stir the cheese mixture into the cider until melted and smooth. Add nutmeg to taste. Transfer to afondue pot. Serve with sliced apples.
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