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Voodoo Fondue

Yield 8 Servings

Ingredients

  • 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

Nutrition Information

  • calories 213
  • fat 13 g
  • satfat 8 g
  • protein 12 g
  • carbohydrate 3 g
  • fiber 0 g
  • cholesterol 46 mg
  • sodium 141 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.