Warlady
12-17-2001, 08:51 AM
Fondue
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
8 ounces Gruyere Cheese
8 ounces Appenzeller cheese (Soaked in apple wine)
1/2 cup white wine
Freshly ground white pepper and salt to taste
Optional for Dipping:
Vegetables (steamed off):
Broccoli
Cauliflower
Asparagus
New potatoes
Meats:
Cured German sausage
Grilled Chicken breast
Prosciutto
Swedish Meatballs
Cooked and Cubed Sirloin Steak
Fruits:
Apples
Grapes
Cubed Bread
Melt butter into fondue pot or saucepan. Stir in flour. Cook for one minute, stir in milk until thick. Add Gruyere cheese and Appenzeller cheese. Add wine. Stir until smooth. Keep warm on a low flame. Season with salt and pepper to taste.
Difficulty: Easy
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
8 ounces Gruyere Cheese
8 ounces Appenzeller cheese (Soaked in apple wine)
1/2 cup white wine
Freshly ground white pepper and salt to taste
Optional for Dipping:
Vegetables (steamed off):
Broccoli
Cauliflower
Asparagus
New potatoes
Meats:
Cured German sausage
Grilled Chicken breast
Prosciutto
Swedish Meatballs
Cooked and Cubed Sirloin Steak
Fruits:
Apples
Grapes
Cubed Bread
Melt butter into fondue pot or saucepan. Stir in flour. Cook for one minute, stir in milk until thick. Add Gruyere cheese and Appenzeller cheese. Add wine. Stir until smooth. Keep warm on a low flame. Season with salt and pepper to taste.
Difficulty: Easy