As an appetizer or main dish, this cheese fondue is a fun and interactive meal your little ones can help with.
- For the fondue:
- 2 cups filtered apple juice
- 1 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1/4 cup grated Parmesan
- 1/2 teaspoon country-style Dijon mustard
- Salt and freshly ground black pepper
- Suggested dippers (choose 3 to 4):
- 1 baguette, torn into 1/2-inch chunks (about 8 cups)
- 2 crisp apples, cored and cut into 6 to 8 wedges each
- 2 cups baked potato tots
- 2 cups broccoli florets
- 1 cup different-colored mixed grape and cherry tomatoes, halved
- 1 cup pretzel-style crisps or crackers
- 1/2 pound salami, cut into 1/2-inch chunks
- 1/2 cup cornichons or gherkins
Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.
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Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.From Food Network Kitchen