Autumn Harvest Fondue
A spice bag is a quick and easy way to lend flavor to a simple cheese fondue. It can be used with wine- and beer-based fondues.
Serves: 12Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy
- 6 pieces flatbread
- ¾ tsp. freshly ground black pepper
- 9 Tbsp. olive oil
- ¾ lb. Emmental cheese
- ¾ lb. Gruyère cheese
- 2 cinnamon sticks
- 1 Tbsp. coriander seeds
- 1 whole star anise
- 1¾ cups apple juice
- 1 Tbsp. lemon juice
- 2 Tbsp. cornstarch
- 3 Tbsp. apple schnapps
- ¼ tsp. nutmeg
- 3 cups sliced apples
- Preheat oven to 350 F. Cut each piece of flatbread in half, and then each half into 4 equal wedges. Combine the pepper with the olive oil and lightly brush over both sides of each wedge. Bake the flatbread for 6-7 minutes, turning over once. Set aside.
- Finely dice the cheeses. Break the cinnamon sticks into several pieces. Place the cinnamon, the coriander seeds, and the star anise on a piece of cheesecloth about 6 inches by 6 inches. Use a piece of string to tie the cheesecloth and attach a cork to the other end of the string.
- Heat the apple juice in a saucepan over medium-low heat. When the apple juice is warm, stir in the lemon juice. Add the spice bag, keeping the cork over the side of the saucepan so the bag can be pulled out.
- When the apple juice is warm, remove the spice bag. Add the cheese, a handful at a time, stirring continually in a sideways figure eight pattern. Do not add more cheese until it is melted.
- When all the cheese is melted, dissolve the cornstarch in the apple schnapps and stir into the fondue. Turn up the heat until it just bubbles and starts to thicken. Stir in the nutmeg. Transfer to a fondue pot and set on the burner. Serve with the sliced apples and flatbread for dipping.