| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
White grape juice |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Dry Sherry or white grape juice |
| 2 |
ts |
Cornstarch |
| 2 |
c |
Shredded Gouda cheese; (8 ounces) |
| 2 |
c |
Shredded Swiss cheese; (8 ounces) |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
In a medium-size heavy-bottomed saucepan heat the grape juice, garlic,
curry powder and salt until barely simmering. In a cup dissolve the
cornstarch in the sherry; add to the juice mixture, stirring until slightly
thickened. Add the cheeses, a handful at a time, stirring until the cheeses
are melted before adding more. Gradually stir in lemon juice. Transfer the
fondue to an enamel or ceramic fondue pot and keep warm over a fondue
burner. Serve immediately. For dipping: bite-size pieces of cooked chicken
or turkey; apples, plums and pineapple, cut in bite-size pieces
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