Cheese fondue with cider?

ness_w

I have heard you can make a slightly 'lighter' fondue with cider - ideal for my daughter's 12th birthday do as it's a little but grown up but still fun. I've never done fondue before though, so does anyone have a recipe or other tips? Do I need a fondue set or will a bowl and some ordinary forks do the trick?

Thanks, Ness.

Pink.

Hi ness,

As your daughter (and her friends?) are only 12, I'd be wary of adding cider to the fondue unless all of your daughter's friends parents are in agreement as some of them may disapprove.

There's an older thread here that might help:

Dust off that fondue set!!

Or have a look on google for fondue recipes

A bowl and some forks may do the trick, but you would need to find a way to keep the fondue warm, otherwise it will begin to solidify (is that a word?) . Do you have something that you could put the dish on and then put a couple of tealights underneath?

Pink

squeaky

Yes it's a word

http://dictionary.reference.com/search?q=solidify&db=*

ness_w

Does the alcohol not all dissipate? I thouht it gets a good old boil?

Ness.

ness_w

Can anyone confirm whether or not the alcohol evaporates?

Thanks, Ness.

ness_w

No? (goes down to pg three like a rocket!)

Churchmouse

I've never done fondue, but would think you'd need to boil it quite vigorously to evaporate all the alcohol off. Do you boil fondue? If in doubt, could you use apple juice rather than cider? Just a thought.

Alfie_E

I’d be inclined to think that you won’t drive off all the alcohol. I would imagine adding cider into melted cheese would result in an emulsion. Yes, that has the same meaning as the paint. Basically, it means you’ll end up with cider droplets trapped inside the cheese. Processed cheese is actually an emulsion stabilised by a third substance. The ingredients list for a packet of processed cheese will probably include the word ‘emulsifier’. Also, alcohol is a solvent for various fats, so will probably dissolve into the cheese itself.

I’m not a chemist, so I could be wrong on the above. But, I wouldn’t want to chance it. Anyone for Appletiser?

kay41_2

we always used to use diamond white for fondue and it does amalgamate - maybe the cornflour helps! Apple juice might be a bit sweet, what about low alcohol wine, or even alcohol free.

Muppet81

Can't really say about the alcohol issue but as far as using cider goes, I actually prefer this to the traditional recipe. I tend to use cider, cornflour, cheddar and nutmeg and a bit of pepper