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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups dry white wine |
1 large clove garlic, crushed |
6 ounces swiss cheese, shredded (about 2 cups) |
3 ounces gruyère, shredded (about 1 cup) |
3 ounces monterey jack, shredded (about 1 cup) |
2 1/2 tablespoons flour |
2 tablespoons chambord or kirsch, optional |
1/8 teaspoon cayenne pepper |
1/8 teaspoon nutmeg |
salt and pepper |
2 ounces prosciutto, sliced |
3 apples, cut into wedges |
8 slices pumpernickel bread |
1 bunch red grapes |
1 bunch green grapes |
1 head cauliflower |
Directions:
1. Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.
2. Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.
3. Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.
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