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Cheddar Fondue |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Appetizer |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Great with assorted cooked vegetables including cooked potatoes, carrots, parsnips and whatever chunky vegetable you may have on hand and cubes of crusty bread for dunking. Try sliced apples as well. |
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Ingredients : |
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2/3 cup milk (1% milk will work if fat content is a concern)
1 T cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 tsp Dijon mustard
Pinch of grated nutmeg
4 ounces cheddar cheese, grated (Can use a low-fat cheddar) |
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| How to Prepare : |
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| In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables and bread cubes for dunking. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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