CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
French |
Cheese |
4 |
Servings |
INGREDIENTS
3/4 |
c |
Grated havarti cheese |
3/4 |
c |
Grated old cheddar cheese |
3/4 |
c |
Grated swiss cheese |
1 |
tb |
Cornstarch |
1 |
|
Stp paprika |
1 1/2 |
c |
London chablis |
1/4 |
c |
Brandy |
|
|
Salt & pepper to taste |
INSTRUCTIONS
French bread, cut into bite-size cubes bite-size pieces of cauliflower,
broccoli, zucchini, red pepper, mushrooms.
Combine cheeses, cornstarch and paprika; toss to blend. Pour wine into a
fondue pot and bring to a boil over medium heat. Stir in cheese mixture, a
little at a time, letting each portion melt before adding more. Cook,
stirring constantly, until very hot and smooth. Stir in brandy. Season to
taste. Set fondue pot over a warmer. Arrange bread cubes and assorted
vegetables on a platter to accompany fondue.
Posted to MM-Recipes Digest by "Ed Taylor" <etaylor@cris.com> on Dec 8,
1998
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