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10
THREE CHEESE FONDUE
•
1 Cup White Wine
•
1 Tbsp. Butter
•
1 Tbsp. All-
Purpose Flour
•
7-oz. Gruyere
Cheese, cubed
•
7-oz. Sharp Cheddar
Cheese, cubed
•
7-oz. Emmentaler
Cheese, cubed
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over
medium low heat. Whisk in the flour, and cook for about 5
minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the
flour mixture slowly. Use a whisk to smooth the
mixture. Slowly add cubes of Gruyere, Cheddar, and
Emmentaler cheese; stir until cheese is melted.
Transfer cheese mixture to '50s-STYLE CHOCOLATE
FONDUE POT and keep warm over medium-low heat.
PARMESAN FONDUE
•
¾
Cup Milk
•
1 (8-oz.) Package
Cream Cheese, cubed
•
¾
Cup Grated
Parmesan Cheese
•
¼ Tsp. Garlic Salt
In a large saucepan, cook and stir the milk and cream
cheese over low heat until cheese is melted.
Stir in Parmesan cheese and garlic salt;
cook and stir until heated through.
Transfer to '50s-STYLE CHOCOLATE FONDUE POT
and keep warm over medium-low heat.
Serve with cubed French bread.
CREAMY VEGGIE FONDUE
•
¼ Cup Milk
•
¼ Cup White Wine
•
1 (8-oz.) Package
Shredded Cheddar
Cheese
•
1 (8-oz.) Package
Shredded Monterey
Jack Cheese
•
1 (8-oz.) Package
Cream Cheese,
softened
•
¼ Cup Chopped
Green Onions
•
¼ Cup Frozen
Chopped Spinach,
thawed and drained
•
1 Tsp. Ground
Dry Mustard
•
1 Tsp. Ground
Cayenne Pepper
•
1 Tsp. Garlic Powder
•
1 Tsp. Coarsely
Ground Black Pepper
In a medium saucepan over medium heat, mix
together milk, white wine, Cheddar cheese, Monterey
Jack cheese and cream cheese. Cook, stirring
frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper,
garlic powder and black pepper. Continue cooking until
all ingredients are well blended, about 10 minutes.
Transfer 2 cups of fondue to '50s-STYLE CHOCOLATE
FONDUE POT and keep warm over medium-low heat.
Serve with fresh vegetables or bread sticks.
