RECIPES
CHEESE FONDUES
Swiss Cheese Fondue |
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1 garlic clove, halved | 2¼ cups dry white wine |
6 cups (1½ lbs.) shredded Swiss cheese | ¾ teaspoon baking soda |
2 tablespoons flour | ¼ teaspoon cayenne pepper |
2 dashes garlic salt |
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3 tablespoons Kirshwasser or brandy |
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1.Rub the inside of the Fondue Pot with garlic clove halves. Discard garlic.
2.Pour wine into the Fondue Pot. Heat at “SIMMER” setting until wine bubbles, about 4 to 5 minutes. Do not allow wine to boil.
3.In a bowl, toss the cheese with baking soda and flour.
4.Add the cheese mixture, ¼ cup at a time, to the hot wine. Stir in a
5.Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop the flavors. Keep setting at “SIMMER.”
6.For serving, spear cubes of rye or French bread with the fondue forks. Dip into the fondue and swirl in a
Cheddar Cheese Fondue |
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½ cup flour | 1 tablespoon dry mustard |
3 cups half & half | 3 drops hot pepper sauce |
3 cups (¾ lb.) shredded sharp Cheddar cheese 1½ teaspoons Worcestershire sauce
1.In the Fondue Pot, combine the flour and mustard.
2.Set heat at the “SIMMER” setting and gradually add half & half. Stir constantly until thickened.
3.Add the shredded cheese, ¼ cup at a time, and stir until melted.
4.Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to develop the flavors. Keep setting at “SIMMER.”
5.For serving, spear rye or French bread cubes with fondue forks or dip with crackers. Makes 6 to 8 servings.
Taco Fondue |
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3 |
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2 |
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½ cup diced tomato | ½ cup diced green pepper |
½ cup shredded Cheddar cheese | ¼ cup sliced pitted ripe olives |
1.In the Fondue Pot, combine the chili and cream cheese cubes. Heat at the “SIMMER” setting, stirring frequently until the cream cheese is melted.
2.Garnish with tomato, green pepper, Cheddar cheese and ripe olives. Reduce heat to “WARM.”
3.For serving, use taco chips. Makes 6 to 8 servings or use as an appetizer.
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