Market District Recipes: Fondue 2 Ways
Market District Chef John Gruver stopped by Pittsburgh Today Live on Tuesday with some great recipes using cheese for entertaining family and friends!
Beer and Cheddar Fondue
Serves: 3-4
Prep Time: 15 min.
Cooking Time: 15 min.
- ½ lb Aged Sharp Yellow Cheddar, grated
- ½ lb Vermont White Cheddar, grated
- 2 Tbls. Cornstarch
- 1 Clove Garlic
- 1 cup Beer
- 1 tsp Dry Mustard Powder
1. In a bowl toss together the cheese and cornstarch until cheese is evenly coated.
2. Rub the inside of a heavy bottomed pot with the garlic clove.
3. Pour the beer into the pot and bring to a simmer over medium heat.
4. Slowly add the cheese to the simmering liquid, stirring constantly until melted and smooth.
5. Stir in mustard powder.
6. Enjoy with your favorite vegetables, bread, pretzel and fruits.
Gruyere and Emmenthaler Fondue
Serves: 3-4
Prep Time: 15 min.
Cooking Time: 15 min.
- ½ lb Gruyere, grated
- ½ lb Emmenthaler, grated
- 2 Tbls. Cornstarch
- 1 Clove Garlic
- 1 cup White Wine
1. In a bowl toss together the cheese and cornstarch until cheese is evenly coated.
2. Rub the inside of a heavy bottomed pot with the garlic clove.
3. Pour the wine into the pot and bring to a simmer over medium heat.
4. Slowly add the cheese to the simmering liquid, stirring constantly until melted and smooth.
5. Enjoy with your favorite vegetables, bread and fruits.
