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.

Note:

January 2006
My Notes

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

Add Note