Cheese Fondue

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.

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