Subj : Olde-School Recipes - 39
To : All
From : Dave Drum
Date : Sun Jan 19 2025 19:10:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Three-Cheese Fondue
Categories: Cheese, Wine, Boozer, Chilies
Yield: 3 Cups
2 c Dry white wine
4 ts Cherry brandy
2 tb Cornstarch
1/8 ts Ground nutmeg
1/8 ts Paprika
ds Cayenne pepper
1/2 lb (ea) Emmenthaler, Gruyere
- and Jarlsberg cheeses;
- finely shredded
MMMMM--------------------------DIPPERS-------------------------------
Cubed French bread baguette
Boiled red potatoes
Tiny whole pickles
In a large saucepan, whisk together the first 6
ingredients until smooth. Heat mixture over medium heat
until slightly thickened, stirring constantly, 5-7
minutes.
Reduce heat to low; gradually add 1/2 cup cheese,
stirring constantly with a figure-eight motion, until
cheese is melted (cheese will separate from wine
mixture). Gradually add remaining cheese, allowing
cheese to melt between additions. Cook and stir until
thickened and mixture is blended and smooth, 4-5
minutes.
Transfer to a fondue pot and keep warm. Serve with bread
cubes, potatoes and/or pickles.
Betty A. Mangas, Toledo, Ohio
Makes: 3 cups
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "We can have whatever it is we choose." -- John Assaraf
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
