Voodoo Fondue

Voodoo Fondue Recipe

Yield:

8 Servings

Nutritional Information

Calories 213
Fat 13 g
Satfat 8 g
Protein 12 g
Carbohydrate 3 g
Fiber 0 g
Cholesterol 46 mg
Sodium 141 mg

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

Preparation

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.

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note