26 Sep Cheese Fondue 01
Posted at 08:58h
in Appetizers, Bar Food, Brunch, Dairy, Dinner, Hors d’oeuvres, Late Night, Lunch, Scandinavian
I made this sooooo long ago that I don't remember exactly when and where... and why. It is one of my olden days, on the fly recipes that is a little short on detail... but big on flavor... lol...
Served with Garlic Bread and Fresh Fruit, I like mine nice and hot when I return from the slopes.......
| Servings | Prep Time |
| 6 servings | 30 minutes |
| Cook Time |
| 15 minutes |
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I made this sooooo long ago that I don't remember exactly when and where... and why. It is one of my olden days, on the fly recipes that is a little short on detail... but big on flavor... lol...
Served with Garlic Bread and Fresh Fruit, I like mine nice and hot when I return from the slopes.......
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Ingredients
For the Cheese Sauce
- 1 cup Wispride Cheddar Cheese (Unflavored works best for this, and the amount is very liberal.) ** The soft cheese is kind of salty, so there should be no need to add any additional salt to the cheese mixture.
- 1/2 cup Heavy Cream (Light Cream is OK as well.)
- 1 tbsp. Worcestershire Sauce
- 1/4 cup Rich Beer
- 1 tbsp. Parsley, Fresh, minced
- 1/4 tsp. Pepper, White, Ground (or to taste)
- 1/4 tsp. Galic Powder (or to taste)
- 1 ounce Kirch
- 1 dash Nutmeg, Fresh, Grated
For the Garlic Bread
- 1 loaf French Bread
- 1/4 cup Butter, Salted Room Temperature
- 1/2 tbsp. Garlic Powder (approx. - you will be shaking it on the bread)
- 1 tbsp. Parsley, Fresh, minced
- 1 clove Garlic, Fresh, minced
- 1/2 tbsp. Paprika (approx. - you will be shaking it on the bread)
For the Fruit
- 1 lb. Fresh Fruit in Season Should at least contain some apples. Pick fruits that will compliment the cheese.
Servings: servings
Units:
Instructions
For the Cheese Sauce:
- In a Double Boiler: Heat the Wispride Cheese till smooth.
- Stir in the cream, slowly, as not to break.
- Add the Worcestershire Sauce, Parsley, Pepper and Garlic Powder.
- Slowly stir in the beer.
- Simmer and stir till smooth and hot.
- Before serving, stir in the Kirsch and grate the Nutmeg across the top surface of the cheese.
For the Garlic Bread:
- Slice the French Bread in half long ways, and place the two sides cut-side up on a lined baking sheet (Cut to fix the sheet pan that you have.)
- In a bowl: Cream together the Butter, Fresh Garlic and Parsley.
- Spread the Garlic Butter mixture on the French Bread halves.
- Sprinkle the French Bread with the Paprika and Garlic Powder.
- Just before serving: Bake or broil the French Bread until brown on top but still soft in the middle. Cut into dippable size pieces.
For the Fruit:
- Cut the individual fruits into appropriate bite size pieces for their type fruit.
Assembly:
- Transfer the Cheese Mixture to a heated Fondue Pot - or leave in the Double Boiler and serve from there.
- Grate the Nutmeg across the top of the Cheese Mixture.
- Place the Fondue Pot or Double Boiler in the middle of a large serving tray.
- Arrange the Garlic Bread and Fruit Pieces around the base of the Fondue Pot.
- Serve with Cocktail Forks (or Fondue Forks, duh...), and toothpicks.
Recipe Notes
Note: This whole preparation, as you can tell from the hand-written recipe, was done in a restaurant setting, and we mostly winged the whole thing.
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