Wisconsin fondue deluxe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1-oz round loaf crusty white bread; optional | |
| 3 | cups | Shredded Raclette cheese |
| 3 | cups | Shredded Rofumo or Fontina cheese |
| 3 | tablespoons | All-purpose flour |
| 2 | cups | Dry white wine |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground red pepper |
| 1 | 8-oz box bread sticks | |
| Assorted vegetables* | ||
Directions
*Such as radishes, broccoli florets, zucchini and yellow squash strips, red, green and yellow bell pepper cubes, mushroom caps, etc.
NOTE: Slice a 1-inch "lid" off the top of the bread; cut into 1½-inch cubes. Carefully hollow out loaf so that interior can be cut into similar cubes. Place cubes in a shallow pan; and set aside to harden.
Meanwhile, in a medium bowl combine cheese and flour; set aside. In a deep heavy saucepan heat wine over medium heat until the wine begins to simmer. Add the cheese in several batches, stirring constantly (reduce heat if mixture begins to boil). Stir in nutmeg and pepper. Cook about 10 minutes longer, or until fondue is thick and creamy.
Place bread on a large serving tray. Surround with reserved bread cubes, bread sticks, and vegetables. Pour cheese into bread or your favorite fondue pot, and serve. from Inland Valley Daily Bulletin March 2, 1995 Submitted By TIFFANY HALL-GRAHAM On 03-15-95