Wednesday, March 11, 2009

Voodoo Fondue

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

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 nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.

Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.

Nutritional Information
Calories: 213
Fat: 13g (sat 8g)
Protein: 12g
Carbohydrate: 3g
Fiber: 0g
Cholesterol: 46mg
Sodium: 141mg

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recipes by: All You


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