Presto cheese fondue
0
- Prep Time5 min
- Total Time5 min
- Makes2 main-course or 4 appetizer servings
Ingredients
2 garlic cloves, minced
2 tbsp butter
2 tsp Dijon mustard
3/4 cup dry white wine, such as sauvignon blanc
4 cups loosely packed coarsely shredded cheese, such as mozzarella or cheddar, or 400-g pkg shredded cheese blend
2 tbsp all-purpose flour
1/4 cup milk, optional
Instructions
In a microwavable bowl that will hold at least 8 cups (2 L), combine garlic, butter, Dijon and wine. If using a store-bought package of shredded cheese, add an additional 1/4 cup (50 mL) wine. Microwave, uncovered, on high power for 2 minutes, stirring twice. Add cheese and sprinkle with flour. Stir well, then microwave, uncovered, on medium power for 8 minutes, stirring every 2 minutes until hot. If too thick, gradually stir in up to 1/4 cup (50 mL) milk. Serve warm, in a fondue pot, with bread cubes, sliced fruit or vegetables for dipping.
Nutrition (per serving)
Calories 481, Protein 26.7g, Carbohydrates 3.1g, Fat 38.7g, Sodium 682mg.
The sophisticate's fondue
Add 2 tbsp (30 mL) port or medium sherry at same time you add wine. Then crumble in about 1/4 cup (50 mL) Stilton or Roquefort cheese when you add your shredded cheese of choice.
Nifty nacho appetizer
Use a 400 g bag of shredded nacho-flavoured cheese blend and add 1 tsp (5 mL) grated lime zest. When hot, taste and add Tabasco sauce or hot red chili flakes. Serve with tortilla chips or focaccia for a satisfying snack.
Variations
Cheese Fondue has traditionally been made with Gruyère cheese, but experiment and try it with a mixture of cheeses--a smart way to use up bits of leftover cheese. We loved it with a mix of Swiss and Asiago or a package of shredded 4-cheese blend.
Double pepper
Add hot red chili flakes and Tabasco sauce to taste when you add the cheese.
