Swiss and gouda curry fondue

Yield: 1 servings

Measure Ingredient
1 cup White grape juice
1 \N 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

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.

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