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September 2000 Issue
Topping It Again
by Ronda L. Halpin
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There's something so versatile about an easy cheese sauce when it comes to breakfast or brunch. Pouring some hot cheese sauce transforms regular scrambled eggs into a culinary delight and adds something special to your favorite poached egg dish. That's why I'm sharing my favorite cheese sauce with you this month.

What makes this sauce so special is the use of apple cider in the mix. The result is a creamy delight with a touch of sweetness that can make the ordinary into masterpieces. I am especially fond of making this sauce in the autumn months, when apple cider is at its best and a hot cheese sauce with breakfast on a chilly morning is most welcome.

I suggest using fontina cheese because it has such a lovely flavor and melts particularly well. However, cheddar and Swiss would also make fine choices. However you choose to enjoy it, please feel free to let us know of your cooking adventures!

 

Simple Cheese Sauce

  • 1 c. apple cider
  • 3 c. shredded fontina cheese
  • 1 T. cornstarch
  • 2 T. apple juice
  • 1 T. honey mustard
Cook the apple cider in a small saucepan over medium heat until bubbly. Turn the heat to low and add the cheese. Continue to heat until the cheese melts.

In a small bowl, blend the cornstarch, apple juice and mustard. Blend into the melted cheese and continue to cook, stirring constantly, until the mixture thickens and becomes bubbly. Serve poured over poached or scrambled eggs or omelets.

  • Yields: about 4 cups
  • Preparation Time: 15 minutes
 



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