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Cheese Fondue #1
Ingredients:
4 Can Campbell's Cheddar cheese
Soup, undiluted
1 Pound
Cheddar cheese sharp, grated
5 Cloves fresh garlic
Or 1tbsp.
garlic powder
2 Tablespoon Kirsch or cherry
brandy
Directions:
Heat cheese soup in fondue pot or heavy skillet on low. Slowly
add grated cheddar cheese, Kirsch, and garlic (for best results use
freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a
small amt. of cold milk,
stir until smooth, and slowly add to
pot while stirring.
FRENCH BREAD: get the baguettes if
available in your area, if not, any type will have to do. Be sure to
heat it in oven at 350 degrees for about 10 minutes, then cut it
into bite sized pieces. It's best when crusty.
MEAT
DIPPERS: (heat and cut into bite sized pieces any or all of these).
Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey
breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked ...do not
overcook, or else the pieces will slip off the fondue fork and get
"lost" in the pot.... or raw), cut into bite sized pieces Broccoli,
cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes,
celery stalk, radishes.
VARIATION: Instead of cheddar
cheese soup use Campbell's Nacho cheese dip (soup) in cans, and
substitute part or all of it for regular cheddar cheese soup, or
add some finely chopped jalape o peppers to the cheese mixture for
extra zest.
Servings:
4
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Cheese
Fondue #2
8 Ounce Natural Swiss cheese,diced
8 Ounce
Gruyere cheese,diced
2 Tablespoon Flour
1 Clove
garlic,halved
2 Cup Dry white wine
1 Tablespoon Lemon
juice
3 Tablespoon Kirsch
French bread,1" cubes
.
Place
cheese in plastic bag; sprinkle with flour. Toss until cheese is
coated. Rub cut clove of garlic on bottom and side of 3-quart
saucepan; add wine. Heat over low heat just until bubbles rise to
surface (wine must not
boil).
Stir in lemon juice;
add cheese, about 1/2 cup at a time, stirring constantly with wooden
spoon. Stir until cheese is melted. Stir in kirsch. Pour into
ceramic fondue pot over low heat.
Use long-handled
forks to spear bread cubes; then dip and swirl in fondue with
stirring motion.
NOTE: The Swiss cheese should be aged
at least 6 months.
Servings: 4 |
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