saucepan (if using a fondue pot) or the top of
b>swiss lightly with flour.
rub a heavy enameled pot or fondue
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
Rub inside of a medium saucepan with garlic. Add cheese, flour, wine, lemon juice, kirsch and nutmeg. Simmer on very low heat for 5 mins, stirring in a figure-eight pattern, until melted and creamy.
Keep fondue hot in a fondue pot or slow cooker set on low heat. Serve with baguette cubes for dipping.
he inside of the ceramic fondue pot with the garlic, then
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
Season with black pepper to taste.
Shred Gruyere and Swiss cheeses using a hand grater
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard.
In fondue pot, simmer apple juice.
Blend in soup. Combine cheese and cornstarch; stir into soup mixture.
Heat until cheese melts; stir now and then.
Spear bread with fondue fork and dip into fondue.
Makes about 4 cups.
utmeg and pepper. Transfer to fondue pot and keep warm over
Combine all ingredients in a fondue pot.
Heat, stirring constantly until well blended and serve in fondue pot.
Serve with toasted French or Italian bread cubes.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer wine. Blend in soup. Combine cheese and cornstarch, stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue forks and dip into fondue. Makes about 4 cups.
In saucepan over low heat, melt cream cheese in wine, stirring constantly.
Coat Swiss cheese with cornstarch.
Stir crab meat, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture.
Heat through.
Transfer to fondue pot to keep warm. Spear bread cubes with fondue fork; dip into fondue.
Makes 3 cups.
Melt cream cheese with white wine.
Add Swiss cheese, milk, Worcestershire sauce and parsley.
After this all blends thoroughly add crab meat.
Stir constantly.
I recommend you do this in a double boiler and transfer to a fondue pot later.
Both pots must be wiped with garlic.
Serve with apples and bread cubes to dip.
elted and bubbly transfer to fondue pot and keep warm over
f pepper sauce. Transfer to fondue pot and keep warm over
Mix together cornstarch, wine, water and seasoning until smooth.
Microwave on High (100%) for 4 to 6 minutes or until thickened.
Stir occasionally.
Stir in cheese until melted.
If not completely melted, microwave on High (100%) for 1 to 2 minutes or until melted.
Serve hot with French bread cubes.
Recipe yields about 3 cups.
Cut the bread in bite size pieces, taking care that each piece has a portion of crust.
Heat the garlic with the wine in the chafing dish pan until air bubbles appear; remove the garlic.
Mix the cheese with flour and salt.
Add to wine in three installments, stirring with a wooden spoon until cheese has melted.
Stir until mixture bubbles.
Have each guest spear his piece of bread on a fondue fork, dip it into the fondue and stir until bread is coated.
If the fondue becomes too thick, stir in warm wine.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard.
Simmer wine in fondue pot, blend in soup.
Combine Swiss cheese and cornstarch then stir into soup mixture.
Heat until cheese melts, stirring occasionally.
Great with cubes of French bread and apples.
In double boiler melt chocolate. Add cream, butter and salt.
Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed cream.