Friday, October 18, 2013

Classic Cheese Fondue

Sorry, no picture for this one...
But I DO hope you enjoy the Fondue
Classic Cheese Fondue
12  ounces  Gruyere Cheese, shredded (about 4 cups)
4  ounces  Smoked Sharp Cheddar, shredded (about 1 cup)
2  Tablespoons  Flour
1  clove  Garlic, crushed
3/4  Cup  Sherry
1/4  Cup  Apple Juice
1  Tablespoon  Lemon Juice
2  Teaspoons  Dijon Mustard
Assorted dippers for serving
In a bowl, toss the Cheeses with Flour; set aside.
Whisk the remaining ingredients together in a medium saucepan; heat to a gentle simmer.  Whisk in the Cheeses, a handful at a time, stirring after each addition until melted.  When fully melted, transfer to fondue pot and keep warm.  Serve with dippers of your choice.  Makes about 2-1/2 Cups.
"Jesus Christ,
the same yesterday,
and today,
and forever."
Hebrews 13:8
Want to make your Fondue Dinner go a little smoother?  Prep the Cheeses and Flour and store them in a zip-top bag in the fridge, and combine the remaining ingredients and refrigerate them, too.  If you label your bag with the prep instructions, all you have to do at the last minute is finish it up.  Makes a Fondue Dinner Party flow a little better by eliminating the last-minute work.

Adapted from Cheese Fondue,

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