Cheese Fondue
4 oz. Gruyere cheese
8 oz. Swiss cheese
1+ tbsp. cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 tbsp. kirsch
French bread cut into 1" cubes
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of
garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add
to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the
cheese mixture, stirring as it melts. When smooth, add kirsch and serve with
French bread. Serves 3-4.
Monterey Fondue
12 sl Bread
Butter or margarine softened
12 oz Canned whole kernel corn drained
7 oz Canned whole green chiles
2 c Shredded Monterey Jack
4 Eggs, lightly beaten
3 c Milk
1 ts Salt
Trim crusts from bread. Spread bread with butter, then cut slices in halves.
Arrange half of bread slices in greased shallow 3-quart baking dish. Cover
with half of corn. Seed chiles, cut into strips and arrange half of chile
strips over corn. Sprinkle with half of cheese. Repeat layers. Combine eggs,
milk and salt and pour over ingredients in casserole. Cover and refrigerate 4
hours or longer. Bake at 350F 45 to 50 minutes, or until puffy and brown.
Golden Cheese Fondue
This is an unusual fondue recipe in that it uses cheddar cheese instead of
swiss. I've made it many times and find it great with bread or fruit.
1 lb cheddar cheese, shredded
1 T Flour
1 cup Flat beer or white wine
1 t. Worcestershire sauce
1/4 t Dry mustard
1 T Butter
1 Egg lightly beaten
French or Italian bread cut in chunks
Sprinkle flour onto cheese and toss. Place liquor, worcestershire sauce,
mustard and butter over medium heat and heat until bubbles form. Add cheese,
a handful at a time, stirring so that it melts before adding more. When
mixture is thick, add a little cheese to beaten egg and then add egg to cheese
Serve with bread.
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