cheddar and hard cider fondue...

I have another very yummy fall recipe to share with you! Sorry, especially all the Florida people, for all the fall recipes. Fall comes early here to the mountains and I can't help enjoying it with food too! I know once I get back to Florida I will take a break from all this fall fare too!

Mark and I first made this fondue recipe last fall and fell in love with it. It is a nice change from the classic cheddar and beer, or swiss. The first time we made it we didn't want to shell out the money for gruyere cheese so we used all cheddar and it was still VERY tasty. I hope you enjoy it too! Let me know what you think.

Cheddar and Hard Cider Fondue

• 1 (12-ounce) bottle hard cider
• 3/4 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, finely chopped
• 1/2 pound Gruyere, grated
• 1/2 pound sharp Vermont or New York yellow cheddar
• 3 tablespoons corn starch
• 1/8 to 1/4 teaspoon cayenne pepper
• Salt
• 1 tablespoon Bourbon, whiskey or apple jack, optional (we leave this out)

Fondue Dippers:

• Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

Directions:

Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.

Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.

Transfer to a fondue pot or double boiler and serve with desired dippers.

Enjoy!