Fondue

NOTE: If you prefer to not use alcohol, I've found that I can easily substitute using about half a cup of clear soda such as sprite, seven up or ginger ale and it works well. Mostly this is needed to prevent the cheese from getting clumpy and stringy when trying to dip. Mignonne
Beer-Cheese Fondue 2 C. shredded Swiss cheese 2 C. shredded American cheese 1 T. cornstarch 1/2 tsp. dry mustard 1 tsp. Worcestershire sauce 2/3 C. beer Small loaf French bread, cut into bite size pieces Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard; toss to coat. Add Worcestershire sauce; mix well. In saucepan heat beer just until warm. Gradually add cheese mixture, stirring constantly over medium low heat till the cheese has melted. Quickly transfer cheese mixture into fondue pot; place over a fondue burner. Spear a bread cube with a fondue fork. Dip in cheese mixture. Makes 6 servings
Cheese Fondue 2 lbs. grated sharp Cheddar Cheese 2 T. cornstarch 1/4 tsp. dry mustard 1 clove garlic, peeled 1 1/2 C. dry Sherry or dry white wine 2 T. cherry liqueur, optional 1 loaf French bread, cut in large pieces Food Items for Dipping: French, rye or pumpernickel bread cubes, smoked turkey or chicken breast; cooked & cubed, broccoli or cauliflower florets, baby carrots, mushrooms, cherry tomatoes, apple or pear wedges, celery and peeled carrot pieces, and/or cauliflower and broccoli florets. Blend cheese, cornstarch and mustard together in bowl. Rub garlic around inside of ceramic cheese fondue or electric fondue pot. Pour Sherry into pot; heat until hot but not boiling. (Cheese fondue requires low or medium-low heat.) Gradually add cheese mixture, stirring until completely cooked. Cook until mixture begins to bubble; lower heat, add liqueur. Each person uses individual fondue fork for dunking. This fondue does not have as high a temperature as beef fondue, so that food need not be transferred from fondue fork to place fork.
Swiss Fondue 4 dinner or 6 appetizer servings 5 C. (about 1 1/4 lbs.) grated Swiss or Gouda cheese 2 T. cornstarch 1 garlic clove, peeled and halved 1 1/2 C. dry white wine 1 - 3 T. Kirsch liqueur Nutmeg and freshly ground black or white pepper to taste Graphics by Mignonne