1 small onion, cut in half 1 cup apple cider 1 tsp. lemon juice 3 cups (12 ounces) shredded cheddar cheese 1/2 tsp. dry mustard 1 TBS cornstarch 3 TBS apple juice a dash of white pepper breads from many countries, toasted:
Injara, a thick bread-pancake from Ethiopia. During the 1980s many Ethiopian Jews came to Israel for a better life. Pita, a thin middle eastern bread popular in Israel. Rye bread, to remind us of the many survivors from eastern Europe who came to Israel after World War II. Black bread (pumpernickel) from Russia for the many Russians who began to move to Israel during the 1970s.
Rub the inside of the fondue pot with the cut side of the onion.
Pour in cider and lemon juice. Ask an adult to
supervise as you cook over medium heat until bubbly.
Have the adult turn the heat to low and gradually stir in cheese. Continue to heat until the cheese melts.
In a small bowl, blend mustard and cornstarch with apple juice. Blend into cheese and continue to cook, stirring, for two to three minutes or until the mixture is thick and creamy.
Season with white pepper.
Dip the toasted breads into the creamy fondue. As you eat, think of all of the different people who love freedom.