FONDUE (Thinking ahead to December 25th)



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" ;)