 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. âSonya Labbe, Los Angeles, California Ingredients:
1-1/2 cups fresh cauliflowerets |
2 cups fresh broccoli florets |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded swiss cheese |
1 cup (4 ounces) shredded gruyere or additional swiss cheese |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 cups irish or nonalcoholic beer |
2 teaspoons lemon juice |
2 tablespoons dijon mustard |
1 french bread baguette (10-1/2 ounces), cubed |
Directions:
1. In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
2. In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan.
3. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables. Yield: 2-1/2 cups.
|
|