Swiss and gouda curry fondue
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White grape juice |
| 1 | Clove garlic; minced | |
| 2 | teaspoons | Curry powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Dry Sherry or white grape juice |
| 2 | teaspoons | Cornstarch |
| 2 | cups | Shredded Gouda cheese; (8 ounces) |
| 2 | cups | Shredded Swiss cheese; (8 ounces) |
| ¼ | cup | Lemon juice |
Directions
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 Converted by MC_Buster.
Converted by MM_Buster v2.0l.