Ham and Cheese Fondue
Worcestershire sauce adds spice to a basic ham-and-cheese dish. You could also use Tabasco or another hot sauce.
INGREDIENTS | SERVES 4–5
- 1¼ pounds medium Cheddar cheese
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 baguette
- 1½ tablespoons water
- 1 cup mushrooms
- 1 teaspoon kirsch
- 1½ cups cooked ham
- 2 teaspoons Worcestershire sauce
- 1 green onion
- 2 tablespoons butter or margarine
- ⅛ teaspoon black pepper, or to taste
- 1 cup beer
Cut the Cheddar cheese into cubes and set aside. Slice the baguette into cubes and set aside. Wipe the mushrooms with a damp cloth and slice. Cut the cooked ham into cubes. Dice the green onion.
Heat the butter in a medium saucepan. Add the mushrooms and sauté until tender. Add the beer and warm on low heat. When the beer is warm, add the lemon juice. Add the cheese gradually, stirring continually in a sideways figure eight pattern until it is completely melted.
When the cheese is melted, dissolve the cornstarch in the water and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. Add the kirsch, the Worcestershire sauce, and the black pepper. Taste and adjust the seasonings if desired.
Transfer the cheese to a fondue pot and set on the burner. Invite guests to place a baguette cube and a piece of ham on their fork before dipping into the fondue.
Using Lemon Juice
In addition to adding flavor, tart lemon juice boosts the acidity level of the liquid base, making it easier to melt the cheese. Feel free to add a few teaspoons of lemon juice whenever you're uncertain about the acidity level of a wine, beer, or fruit juice.