Voodoo Fondue

Voodoo Fondue
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons Chambord or kirsch, optional
  • 6 ounces Swiss cheese, shredded (about 2 cups)
  • 8 slices pumpernickel bread
  • 2 ½ tablespoons flour
  • 6 ounces Swiss cheese, shredded (about 2 cups)
  • Salt and pepper
  • 1 large clove garlic, crushed
  • + 25 more ingredients
    • 1 bunch green grapes
    • 1 bunch red grapes
    • 1 bunch green grapes
    • 3 apples, cut into wedges
    • 2 tablespoons Chambord or kirsch, optional
    • 2 ½ tablespoons flour
    • 1 large clove garlic, crushed
    • 2 ounces prosciutto, sliced
    • 8 slices pumpernickel bread
    • 3 ounces Monterey Jack, shredded (about 1 cup)
    • 2 ounces prosciutto, sliced
    • 1 ½ cups dry white wine
    • 1/8 teaspoon nutmeg
    • 3 ounces Monterey Jack, shredded (about 1 cup)
    • 1 head cauliflower
    • 1/8 teaspoon cayenne pepper
    • Salt and pepper
    • 1 head cauliflower
    • 1/8 teaspoon cayenne pepper
    • 1 ½ cups dry white wine
    • 3 apples, cut into wedges
    • 1 bunch red grapes
    • 3 ounces Gruyère, shredded (about 1 cup)
    • 3 ounces Gruyère, shredded (about 1 cup)
    • 1/8 teaspoon nutmeg

Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute. Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and ...

View full recipe at My Recipes

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