| « Pacific Northwest: Taste |  |
| Matt Costello's 'Traditional' Swiss Fondue |
| Serves 4 as an appetizer Hardly "traditional," Costello's fondue replaces white wine with hard cider, and plenty of it. The fondue is thinner and less filling than the cheesier Swiss version, so it's better as an appetizer than as a main course. |
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1 clove garlic 1 (12 ounce) bottle hard cider 2 tablespoons cold water 2 tablespoons cornstarch 2 1/2 cups imported Gruyere cheese, grated 1 loaf "dark and rich" rye bread 2 medium-sized tart apples Salt and pepper, to taste Freshly grated nutmeg, to taste 1. Toast thick slices of the rye bread and cut into bite-sized cubes. Core the apples and cut them into bite-sized pieces as well. Set the toast and apples aside while you make the fondue. 2. Rub the inside of a heavy saucepan with the clove of garlic; discard the garlic clove. Add the bottle of cider and begin warming over medium heat. 3. In a small bowl, stir the water with the cornstarch. When the cider is steaming hot, stir in the water and cornstarch. Whisk until the mixture boils and thickens. 4. Add the cheese all at once and stir to melt. Season to taste with salt, pepper and nutmeg. Keep the fondue warm in a fondue pot and serve with the prepared rye toast and apple pieces. |
