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cHeese Fondue diPPeRs
Italian bread, sliced with crusts
French bread (baguette), sliced with crusts
Pretzels
Green or red bell peppers, sliced
Apples or pears, sliced
Zucchini, sliced
Broccoli, steamed
Mushrooms, sliced
Cooked sausage pieces
Pepperoni
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AmAzing 3 cHeese Fondue
Serves 8
1 garlic clove
1 cup Sauvignon Blanc or Pinot Grigio (fine drinking quality)
1 teaspoon fresh lemon juice
1-1/2 tablespoons cornstarch
4 oz. (1 cup) Gruyere cheese, freshly grated
4 oz. (1 cup) sharp Cheddar cheese, freshly grated
4 oz. (1 cup) Emmentaler* cheese, freshly grated (*may substitute Edam)
1 tablespoon fresh snipped chives
1. Cut garlic clove in half. Rub each cut side over the inside
of the fondue pot. Discard the clove.
2. Add wine and lemon juice to the fondue pot. Slide the temperature control
to MAX and watch carefully as the wine heats to a simmer.
Turn heat down to avoid boiling.
IMPORTANT: DO NOT ALLOW WINE TO BOIL.
3. Place all shredded cheeses into a plastic bag. Add cornstarch.
Close bag tightly and shake well until cheese is finely coated.
4. Add the grated cheese, 1/2 cup at a time, to the simmering wine.
Use a plastic or coated whisk to stir the cheese in a figure eight pattern.
Allow each batch to melt thoroughly before adding more.
IMPORTANT: DO NOT ALLOW CHEESE TO BOIL.
5. Reduce temperature to MEDIUM and serve.
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