1/2
pound Havarti
1/2 pound Camembert cheese
2 tablespoons cornstarch
1 cup white wine
3 tablespoons apple cider
1 teaspoon lemon juice
salt and ground white pepper to
taste
4 cups sourdough bread cubes
2 cups blanched cauliflower florets
2 cups blanched broccoli florets
2 cups blanched small carrots
2 cups fresh celery stalk pieces
Preparation:
Blanch broccoli and cauliflower
in boiling salted water until
tender crisp (about 5 to 6 minutes). Drain and refresh under cold water
until completely cool. Arrange on platter.
Blanch small carrots in
boiling salted water until
tender crisp (8 to 10 minutes). Drain and refresh under cold water and
arrange on platter.
Wash celery stalks, drain, cut
into 1" pieces and arrange
on platter.
Remove and discard rind from
Camembert and shred Havarti.
Place in large bowl, add cornstarch and toss until well combined. Set
aside.
In saucepan, heat wine, apple
cider and garlic until just
beginning to boil.
Remove garlic and reduce heat
to medium.
Stirring constantly with wooden
spoon, add spoonfuls of cheese,
one at a time, to wine mixture, stirring until each addition starts to
bubble.
Add lemon juice, season with
salt and pepper to taste.
Transfer cheese mixture to
fondue pot over low flame.
Serve with sourdough cubes and
prepared vegetables.
