Name: Honey-Blue Cheese Fondue
Ingredients: 1/2 c Heavy cream; 1 ts Cornstarch; 1 ts Lemon juice; 2 c Blue or domestic Gorgonzola cheese; crumbled (about 8; ; ounces); 3 tb Honey; 2 tb Walnuts; chopped and toasted

Simplicity in expression is of utmost importance. The teacher should speak so that even children and people who cannot read may be able to understand him, as far as the natural mind can comprehend the things of God. Every congregation has people of various educational and social backgrounds. The expounder of the truth of God speaks for God and for eternity. It is unlikely that he will benefit the hearers unless he uses plain speech.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Shelf life, Shelf4	1	servings

INGREDIENTS

1/2	c	Heavy cream
1	ts	Cornstarch
1	ts	Lemon juice
2	c	Blue or domestic Gorgonzola cheese; crumbled (about 8
		; ounces)
3	tb	Honey
2	tb	Walnuts; chopped and toasted

INSTRUCTIONS

In a small saucepan heat cream and cornstarch over medium heat, add lemon
juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a
time, stirring until cheese is melted before adding more. When all the
cheese has been added, stir in honey. Transfer fondue to a ceramic or
enamel fondue pot, sprinkle with toasted walnuts and keep warm over a
fondue burner. Serve immediately. For dipping: fresh figs, dates, apricots
and applies (or other fresh/dried fruits).
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