BLOG.DOUGHREMEKIDS.COM: CHEESE FONDUE - EASY AND FUN TO MAKE WITH KIDS

BLOG.DOUGHREMEKIDS.COM: CHEESE FONDUE - EASY AND FUN TO MAKE WITH KIDS - A PARTY TO EAT

CHEESE FONDUE - EASY AND FUN TO MAKE WITH KIDS - A PARTY TO EAT

Whenever you have fondue, it’s a party. The gooey cheese served family-style for all to share is irresistible to kids and adults alike. Why not have fondue for dinner and make it a party once in a while?

Luckily, anything goes with cheese fondue. The options for dipping are endless because almost everything tastes good with melted cheese. In class we used bread and steamed broccoli, but any vegetable, meat or bread will be welcome. Just put out what you have on hand.

SERVING FONDUE TO KIDS

The traditional fondue is made from Swiss cheese –Emmenthaler and Gruyere – which can be a bit too sharp for kids. Mellow it out with some Jarlsberg or even Muenster cheese. A good list of substitutions can be found here. As long as it will melt, just about any cheese will do.

Another thing to keep in mind is that there are normally a couple tablespoons of kirsch and white wine in the recipe. They provide sweetness and acidity as a foil for the cheese. While it is fine to leave them out, the flavor will be quite different in their absence. I have read about people using apple cider vinegar to some success, but have not tried it myself. Frankly, most of the alcohol burns off and the proportion of alcohol to the remaining ingredients is so small, it shouldn’t have any effect. When serving to kids, however, it is a good idea to let their parents make the decision as to whether it will be acceptable to serve the traditional recipe to them.

TRADITIONAL CHEESE FONDUE

1lb. cheese, shredded – combination of Emmenthaler, Gruyere and Muenster

1 clove garlic

1 tbsp. lemon juice

1 tbsp. kirsch (cherry brandy)

3 tbsp. wine wine

1 tbsp. cornstarch

bread and vegetables for dipping

Toss cheese with cornstarch covering all of the cheese uniformly. This will prevent the cheese from becoming lumpy and give it that gooey, stringy texture. Set aside.

Peel garlic and rub all over the inside of a small saucepan. Discard garlic. Heat lemon juice and kirsch in pan until bubbling. Add white wine and allow mixture to come to a boil (to burn off alcohol).