Voodoo Fondue

Yield: 8 Servings
Cost per Serving: $1.05
Recipe from All You

More From Allyou

Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 13g
  • Saturated fat: 8g
  • Protein: 12g
  • Carbohydrate: 3g
  • Fiber: 0g
  • Cholesterol: 46mg
  • Sodium: 141mg

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

  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.
My Notes

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

Add Note

Voodoo Fondue Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy