Friday, January 14, 2011
Sheep's Cheese & Hard Apple Cider Fondue
I really knew I would miss fondue when I figured out I was both intolerant of cows milk, gluten, and wine. Then I saw a post from Jenn Cuisine on fondue and that set my mind in motion to find a way to make a cows milk free and wine free fondue with gluten free bread to dip in it. And, well with the help of a google search to find cheese recommendations from a book called Fondue, a basic recipe from Whole Foods, and some guess work...I believe I have succeeded! This was delicious, but it made a lot of fondue. I would say this recipe would be best for 3-4 people.
1 1/2 pounds of Ossau-Iraty, P'tit Basque, and/or Abbaye de Bellocq semi-firm sheep's milk cheeses, shredded
1 2/3 cup of hard apple cider (we used Trader Joe's Granny Smith variety)
1 1/2 tbsp cornstarch
Gluten Free Crusty Boule, cut into 1 inch chunks or other Gluten Free Bread
Granny Smith apples, cut into 1 inch chunks and drizzled with meyer lemon juice
Toss the shredded cheese with the cornstarch in a large bowl.
Heat the apple cider in a medium sauce pan until it boils.
Slowly drop in the cheese and cornstarch mixture into the apple cider, stir in figure eights or zig-zags, until all cheese in melted.
Continue to stir until mixture thickens, about 5-10 minutes.
Pour into fondue pot and serve!