Is there a good recipe for cheese fondue without alcohol?

Question

I really don't like the beer/wine taste in cheese fondue but want to have a cheese fondue for dipping bread & ham & veggies in it. I have some cheddar cheese, salt & pepper, garlic, flour, butter, eggs, and a nice electric fondue pot. Can someone give me a simple recipe?

Answer 1

CHEDDAR HARVEST FONDUE

Yield: 4 Servings

3/4 c Milk

1 tb Dijon-style mustard

2 ts Onion powder

1/4 ts Salt

1 ds Ground black pepper

3/4 c Apple juice

1/4 c All-purpose flour

6 oz (1 1/2 cups) shredded sharp

-cheddar cheese

4 c Italian bread cut in 1-inch

-cubes

4 c Assorted blanched

-vegatables, cut in

-bite-size

Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,

mustard, onion powder, salt and black pepper. Cook and stir over

medium heat until mixture thickens and boils; cook and stir one

minute longer. Remove from heat; add cheese; stir until melted.

Transfer to a fondue pot; keep warm. Serve with bread cubes and

assorted vegetables. This makes 4 portions (about 2 cups).

Answer 2

In pretty much any fondue recipe, you can substitute apple cider for the wine.  :)

1 lb cheese (shredded)

1 clove Garlic

2 cups + 3 tbsp apple cider

1 tbs Lemon Juice

2 tbs Flour

salt & pepper to taste

Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove - add clove to pot or discard.  Heat up the cider & lemon juice to a near-boil.  Reduce heat to low and slowly add cheese, stirring continuously.  Add remaining ingredients.

If fondue is too loose add more cheese, If fondue is too stiff add more cider.

Answer 3

I think you can use chicken stock instead

Answer 4

Non Alcoholic Cheese Fondue

1 pound Swiss* cheese

2 cloves of Garlic

3 T. All-Purpose Flour

2 T. Butter

1 1/2 cups Milk

½ T. Lemon Juice

1/8 tsp. ground Nutmeg

Salt and Pepper to taste

*You can mix Swiss and Gruyere for a stronger taste. Some people prefer Cheddar.

Dippers – Italian or French Bread cut into about 1 ¼ to 1 ½ inch pieces is a must! We also like thin sausage cut into bite sized pieces. If you’d like you can serve slices of apple on the side.

Peel garlic and slice the cloves in half the long way so the most inner surface is showing. Rub a heavy saucepan with two halves of the garlic for flavoring. Rub the fondue pot with the other two garlic halves.

Grate the cheese and mix with 1 T. of the flour.

Melt the butter in saucepan over medium-low heat. Add rest of flour. Stir well till smooth. Add about ½ cup of milk and stir till smooth. Slowly add the rest of the milk, stirring constantly until the mixture thickens to about the consistency of light cream. Add a handful of cheese and keep stirring. Let the cheese melt and then add another handful and stir until it melts. Repeat the process until all the cheese is melted.

Once all the cheese has been added and the mixture is smooth, you can stir in the nutmeg, salt and pepper. Finally, add the lemon juice. Stir well till the mixture is smooth once again.

Light the sterno and add cheese mixture to the fondue pot. Eat immediately! Spear bread and dunk in fondue and enjoy. Scrape the bottom of the pot with whatever you’re dipping from time to time to keep it from burning.