Steam vegetables until tender (15 minutes) and then arrange vegetables and apples around the edge of a large platter.
Meanwhile prepare fondue; toss cheese and flour into a large bowl.
Bring the stout, apple juice and mustard to a simmer in a saucepan over medium heat. Gradually add cheese mixture to pan; stirring constantly until cheese is melted and smooth (you may need to thin with some additional stout). Season with salt and pepper, if desired.
Transfer fondue to bowl or fondue pot and place in center of platter with vegetables.
Heat juices in a pan until bubbly; add cheese a little at a time.
Remove to fondue pot.
Use French bread for dipping.
ver the inside of your fondue pot. Then rub it in
ombine Champagne and shallot in fondue pot or heavy medium saucepan
he inside of the ceramic fondue pot with the garlic, then
Rub inside of fondue pot or heavy small saucepan
Soak fondue pot in cold water for two hours before using.
Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
Mix shredded cheese with cornstarch.
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
Add the nutmeg. Season with salt, pepper and hot sauce to taste.
Set over low flame to keep fondue melted during serving.
saucepan (if using a fondue pot) or the top of
serving bowl.
For cheese fondue, bring 1 cup wine and
ook 2 minutes.
Add cheese and, using generous handfuls at
heavy enameled pot or fondue pot with garlic, pour in
Rub the inside of the fondue pot with the onion and
ub the inside of a cheese fondue pot, or medium, enameled cast
inds from each cheese.
Cut all of
Rub garlic around inside of fondue pot then discard. Whisk together 2 tbsp wine and cornstarch in the fondue pot until smooth. Add remaining wine and kirsch. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low and add cheese, a handful at a time, stirring until cheese melts between each addition.
To serve, fold in herbs. Serve with crusty bread.
Grate both cheeses Rub fondue pot with the garlic.
Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
Season with paprika and nutmeg.
Transfer fondue pot to tabletop burner.
In large bowl, mix grated cheese and flour.
Set aside; rub inside of 3-quart saucepan with garlic and discard garlic.
Add grape juice and lemon juice; heat until liquid bubbles.
Turn heat low.
With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts.
Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.
ub the inside of the fondue pot with the garlic halves
Melt both cheeses.
Stir in whipping cream.
Add W.
sauce and garlic powder, stirring until well blended.
Add a crab.
That's what my recipe says!
Add a crab!
*LOL*She served this with warm baguette type bread, or you could do crackers of some type.
MmMmm~ I have no clue how many this serves!
It's dip.
*preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
re tender.
For the fondue, melt butter in a medium