FONDUE (Thinking ahead to December 25th)

Discussion in 'Food and nutrition' started by jmcquown, Dec 7, 2005.

  1. jmcquown

    jmcquown Guest

    Fondue. Probably :)

    Swiss Cheese Fondue

    1 clove garlic, crushed
    1-1/2 c. dry white wine
    1 Tbs. brandy, kirsch or lemon juice
    1 lb. (4 cups) shredded swiss cheese
    3 Tbs. flour
    dash pepper
    dash ground nutmeg
    cubes of french bread

    Rub garlic inside fondue pot or saucepan. Pour wine into the pot and heat
    on low but do not boil. Stir in brandy, kirsch or lemon juice.

    Meanwhile, toss the cheese with the flour until well coated. Add cheese by
    handfuls to the hot wine mixture in the fondue pot, stirring with a wooden
    spoon until cheese incorporates and is nicely melted. Add pepper and
    nutmeg, adjust seasonings to taste.

    Spear chunks of bread on long-handled fondue forks and dip into the cheese

    Cheddar Fondue

    2 c. half & half
    2 Tbs. Worcestershire sauce
    2 tsp. dry mustard
    2 cloves garlic
    2 lbs. shredded mild cheddar
    3 Tbs. all purpose flour
    French bread, peeled, cooked deveined shrimp and/or cooked diced ham

    Rub the fondue pot with garlic. Over low heat, heat half & half,
    Worcestershire sauce and mustard powder until hot. Toss cheese with flour
    and then add gradually to the fondue pot stirring until smooth. Add salt &
    pepper to taste.

    Serve fondue by spearing pieces of shrimp, ham or bread on long-handled
    fondue forks and dipping in the cheddar cheese sauce.
    Additional ideas of course include spearing and dipping fresh veggies like
    broccoli florets, cauliflower, carrots, celery... whatever veggies benefit
    from a nice dip in a "cheesy sauce" ;)