Here I incorporate homemade pumpkin purée into the fondue along with a crisp apple cider, warm spices, and creamy cheese.
1 3/4cupCrisp-Style Hard Apple Cideror non-alcoholic apple cider if you prefer
3/4cupfresh Pumpkin Puree
1/4tsp.dry Mustard Powder
1/4tsp.Homemade Mixed SpicesSee below
2Tbs.Unbleached All-Purpose Flour
2ozabout 1/2 cup grated Cheddar Cheese
1ozabout 1/4 cup grated Gruyère Cheese
3ozBrie Cheeserind removed (about 1/3 cup of cheese without the rind)
1tsp.fresh Lemon Juice
In a medium sauce pan combine the garlic, apple cider, pumpkin, mustard powder, cayenne pepper, mixed spices, and sea salt. Whisk occasionally until well combined then cook over medium heat until it just comes to a boil. Reduce the heat to medium-low.
While the mixture is heating combine the flour with the cheeses and toss to coat. Add the cheeses to the pumpkin mixture in three installments, whisking until the cheese is melted before adding the next addition. Whisk in the lemon juice then pour into a fondue pot, or a heat-proof serving bowl that has been warmed.
Serve with diced apples, cubed rustic bread, and cut vegetables.
Combine the spices and mix well. Store in an air-tight container until ready to use. Yields 2 tablespoons (enough to season 1 apple pie).