Cheese Fondue with Pretzel Buns

Ingredients

• 2 Pretzel Buns
• 5 oz Broccoli
• 1 Granny Smith Apple
• 2 Tbsp. Butter
• 2 Tbsp. Flour
• 2 oz Sherry
• 1 ½ Cup Canned Evaporated
• Whole Milk
• ¼ tsp. Nutmeg
• 6 oz Shredded Swiss Cheese
• 4 oz Cherry Tomatoes
• 4 Wooden Skewers
• Salt Pepper

Instructions

1. 1

   Prepare the Ingredients: Bring a small pot of lightly salted water to a boil over high into 1” cubes. Cut any large broccoli florets into bite-size pieces (make sure you are still able to skewer them).

2. 2

   Prepare the Apples: Stir to dissolve salt. Core apple and cut into ¾” dice. Place diced apples into salted water and mix around with your hand or a spoon for 1 minute. Place colander in the sink and drain apples for a few minutes. This process will prevent the apples from oxidizing, or browning.

3. 3

   Prepare the Broccoli: Once water is boiling, add broccoli and cook 1-2 minutes, until broccoli is bright green and slightly tender but still crunchy. Remove broccoli from water with tongs or a slotted spoon and place in colander (remove apples to a plate). Reserve pot of hot water (it will help to keep fondue warm later). Run broccoli under cold tap water to stop cooking process and shake colander to drain water completely.

4. 4

   Toast Pretzel Bread: and add pretzel bread to pan. Toast the bread while stirring until lightly browned, about 3-5 minutes.

5. 5

   Prepare the Cheese Sauce: Place a small pot over medium heat. Add remaining butter to pot and melt. Once butter is melted, add flour, whisk together, and cook 2 minutes. Whisk in sherry and cook for 1 minute. Slowly whisk in milk ½ cup at a time to help prevent any lumps. Bring to a gentle boil, add a little pinch of nutmeg to taste (be careful–nutmeg can be strong). Reduce heat to low, and cook 3 minutes. Remove from heat and whisk in Swiss cheese. Taste sauce and season to taste with salt and

6. 6

   Plate the Dish: If you have the traditional setup for fondue, use that for serving. If not, place cheese sauce into a heat proof bowl (make sure bowl is larger than the pot of hot water) and place bowl on top of pot of hot water used to cook broccoli. The steam from the hot water will keep the fondue warm. If fondue seems too thick, whisk in 1 Tbsp. reserved hot water. Place the fondue onto a platter and arrange pretzel bread, cherry tomatoes, broccoli and apples around it. Use skewers provided to pick up items and dip them in the cheese sauce.