INGREDIENTS
- 2 c. half and half
- 1 tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- 1 garlic cloves, halved
- 1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.)
- 3 tbsp. all purpose flour
- Salt
- Chunks of crusty French bread, cooked, shelled & deveined shrimp or cooked ham chunks, apple slices, raw broccoli (cut up); etc.
About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic.
Meanwhile, in medium bowl, toss cheddar cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheddar cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.)
Let each person spear chunks of French bread, shrimp, ham chunks, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings.
When mixture comes in contact with aluminum, it may turn dark but will still be delicious. The cheddar cheese fondue is ready to serve...enjoy it !
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