Honey & Mead Fondue

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Ingredients:
  • 32 oz. (907g) Swiss or Gruyere cheese, shredded
  • 1 tablespoon (7.5g) Cornstarch
  • 2 teaspoon (10mL) Dry mustard
  • 2 Tablespoon (30g) Butter
  • 2 cloves Garlic, minced
  • 2-1/2 cups  (595 mL) King Arthurs Dry Mead
  • 2/3 cup (160 mL) Honey
  • 4 Tablespoons (60mL) Lemon juice
  • Pinch Nutmeg
  • 1 teaspoon (5mL) White pepper
Directions:

Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté garlic until soft, 2 to 3 minutes. Add King Arthur’s Dry and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Use to dip Crusty bread cubes, apple slices, lightly steamed broccoli, cauliflower or baby potatoes .

(Makes 4 servings)

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