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Swiss Cheese Fondue
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1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set
fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine
and nutmeg to a simmer. Gradually add cheese, stirring after each addition until
cheese is melted (cheese will separate from wine). Combine cornstarch and
remaining wine until smooth; gradually stir into cheese mixture. Cook and stir
until thickened and mixture is blended and smooth. Transfer to prepared fondue
pot and keep warm. Serve with bread cubes.
Yield: about 4 cups.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |