June 16th, 2010 
Fondueforyou 
2 cups shredded natural (not process) Swiss cheese (8 ounces) 2 cups shredded Gruyre cheese (8 ounces) 1 tablespoon cornstarch 1 clove garlic, cut into halves 1 cup dry white wine 1 tablespoon lemon juice 3 tablespoons kirsch or dry sherry 1/2 teaspoon salt 1/8 teaspoon white pepper French bread, cut into 1-inch cubes Toss […]
June 16th, 2010 Fondueforyou 1 garlic clove 1 1/2 cups dry white wine 2 tablespoons Calvados or other apple brandy 2 pounds Vermont Cheddar cheese, cut into small cubes 1/2 teaspoon freshly ground flour (if necessary) Crusty Italian Bread Broccoli, mushrooms, other vegetables of your choice Set the fondue pot over heat source. Split the garlic and rub the […]
June 16th, 2010 Fondueforyou 3 cups sharp Cheddar cheese diced 1 cup (4 ounces) blue cheese 1 cup tomato soup, undiluted 2 teaspoons Worcestershire sauce 1/4 cup dry sherry Combine all ingredients except wine in saucepan and cook over low heat, stirring continuously until smooth. Stir in wine and serve in a fondue pot.
June 16th, 2010 Fondueforyou 1 pound Velveeta cheese 1 can cream of mushroom soup Pinch of garlic salt (optional) 1 box frozen chopped broccoli, thawed Cook and drain broccoli. In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a little garlic salt, if so desired. Serve with bread sticks or […]
June 16th, 2010 Fondueforyou A triple dose of ginger, candied, ground and fresh, lends extra sophistication to this snowy white fondue. Serve with bite-size squares of angel food cake, pineapple chunks, dried apricots, Chinese fortune cookies and, of course, gingersnaps. When buying white chocolate, be sure the label lists cocoa butter as a major ingredient; confectionery coating, also called […]
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