FONDUE VUDU
Gouda and Gruyere fondue from Alton Brown. I love the name! Would be fun for Halloween. This stays smooth as long as you stir regularly.
Provided by KathyP53
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
- Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incoporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. Mixture is ready when creamy and easily coats the back of a spoon. Stir in curry and pepper. If cheese seems stringy, add some or all of remaining lemon juice.
- Move fondue fot to alcohol warmer, and keep stirring frequently while serving.
- A variety of breads, from pumpernickel to rye, to bagel chunks can be dipped along with blanched cauliflower, broccoli, mushrooms, and potatoes. Try apples, sausages, or soft pretzels.
- If any fondue is left over, cover with ice water and refrigerate, pour water off and reheat over low heat.
Nutrition Facts : Calories 298.7, Fat 22, SaturatedFat 13.4, Cholesterol 82.5, Sodium 454, Carbohydrate 3.2, Fiber 0.1, Sugar 1.1, Protein 20.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love