~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”
Honey Cider, Vermont Cheddar Cheese Fondue:
1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey
1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch
Heat cider over medium high heat in a fondue pot to a boil.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.
Makes about 3 cups
Recipe by Amy Richardson
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced
Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.
Sparkling Spiced Cider, R.W. Knudsen
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
Bed Bath and Beyond:
Marble slab and name tiles:
3732 South 300 West
Salt Lake City, Ut
*Additional recipes can be found on
By Amy Richardson