Monday, May 24, 2010

Cheddar Cheese Fondue

2 Cups Half and Half

1 tbsp. Worcestershire sauce

2 tsp. dry mustard

1 garlic cloves, halved

1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.)

3 tbsp. all purpose flour


Chunks of crusty French bread, apple slices, raw broccoli (cut up); etc.

About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic.

Meanwhile, in medium bowl, toss cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.)

Let each person spear chunks of French bread, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings.

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