Cheese Fondue

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Yet another Cheese Fondue:

 

 

* Exported from MasterCook *

 

Cheese Fondue (Slow Cooker Cooking)

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 10 Preparation Time :0:00

Categories : Fondue Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup dry white wine

8 ounces Gruyere cheese -- shredded

8 ounces Italian fontina cheese -- shredded

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard

bite-size cubes of focaccia or French

bread

 

Pour the wine into the insert of a the slow cooker. Turn the cooker on high and

warm the wine, UNCOVERED, while you prepare the cheese.

 

Place the Gruyere, fontina, flour, and mustard in a gallon-size resealable

plastic bag. Seal the bag carefully and shake it vigorously until the contents

are well mixed. There will be little or no trace of the flour.

 

When the wine is very warm, add about 1 cup of the cheese mixture to the wine

and stir. Leave the insert uncovered, and when the first batch of cheese has

melted, add another cup of the cheese mixture and stir. Continue in this way

until all the cheese has melted and the wine is incorporated into the mixture.

 

Turn the slow cooker to low and serve. Fondue forks, wooden barbecue skewers,

or table forks can be used to pierce the bread cubes and dip them into the

cheese mixture.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 200 Calories; 14g Fat (69.1% calories

from fat); 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol;

259mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fat.

 

NOTES : Be sure to use genuine Gruyere cheese -- the nutty taste is unique and

" makes " the dish.

Nutr. Assoc. : 0 0 588 0 0 0