Applewood smoked cheddar and mascarpone fondue

Chef David Robertson of the Dirty Apron Cooking School shares two of his favourite fondue recipes.

Applewood smoked cheddar and mascarpone fondue
Serves 3-4

Ingredients:

½ lb  Applewood Smoked Cheddar, shredded
½ lb  Mascarpone
1 tbsp Cornstarch
1  Garlic Clove, peeled
1 cup Dry White Wine
1 tbsp Lemon Juice
1 tbsp  Calvados
½ tsp  Dry Mustard
1 pinch  Nutmeg

In a small bowl, coat the applewood smoked cheddar with cornstarch and set aside. Rub the inside of a ceramic fondue pot with garlic, then discard.

Over medium heat, add the wine and lemon juice into a saucepan and bring to a gentle simmer. Gradually stir both cheeses into the simmering liquid, melting it until smooth in consistency. Once smooth, stir in the calvados, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods, such as pieces of french and sourdough breads or blanched vegetables like carrots and asparagus, onto a plate. Spear the pieces with fondue forks or wooden skewers, dip and enjoy.

Orange almond chocolate fondue
Serves 3-4

Ingredients:

1 cup Heavy Cream
1  Orange, zest only
8 oz  Semi-sweet Chocolate, chopped
2 tbsp  Unsalted Butter
2 tbsp  Grand Marnier
¼ cup  Toasted almonds, finely chopped

In a heavy saucepan, heat cream and orange zest over low heat until warmed. Add the chocolate and butter, and stir until melted. Remove from heat, and then stir in almonds and Grand Marnier. Transfer to a fondue pot and keep warm. Serve with fruit and cake cubes.