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Cheese Fondue
Description: Fondue, a popular dish for an evenings” entertainment, has re-appeared on many restaurant and home menus. Serve either as a first course or the meal. Take advantage of the great variety of specialty breads available at market or now in many supermarkets. Crisp vegetables add variety to the fondue, but if serving only with bread, follow with a crispy salad. As sauce stays warm, cheese may become slightly stringy, which adds to the fun of twisting the bread and vegetables. A small amount of extra milk or water can be stirred into sauce as it thickens.
 Prep Time: | 25 minutes |
| Cook Time: | 10 minutes |
| Ingredients |
Preparation |
| 1/4 cup | [50 mL] | butter |  |
| 2 tbsp | [30 mL] | Robin Hood® All Purpose Flour | |
| 1 can | [370 mL] | Regular or 2% Carnation® Evaporated Milk | |
| 1 1/4 cups | [300 mL] | grated Swiss cheese | |
| 2 tbsp | [30 mL] | crumbled blue or goat cheese | |
| 1/2 tsp | [2 mL] | salt | |
| | | Pinch ground nutmeg | |
| | | Dash hot pepper sauce (optional) | |
| 1/4 cup | [50 mL] | extra milk or water (if needed) | |
ACCOMPANIMENTS:
| | | Cubed French or other crusty bread | |
| | | Red or yellow pepper chunks | |
| | | Zucchini sticks | |
| | | Broccoli florets | |
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In a saucepan, melt butter over medium heat. Add flour and cook, stirring for 2 minutes, but do not colour. Whisk in evaporated milk. Bring to a gentle simmer; stirring constantly (sauce is thin at this stage). Remove from heat and stir in both cheeses, salt, nutmeg and pepper sauce, if using. Stir to melt cheese.
Transfer to a fondue pot and place over low heat to keep warm, but not boil. Add extra milk or water to thin sauce, if desired.
Arrange vegetables and bread on platter and basket. With long fondue forks, dip bread and vegetables into sauce. (There is a tradition that if a piece of food is dropped in the pot, you kiss the person next to you!!!).
TIPS:
• Arrange vegetables on a platter, cover and refrigerate until serving time
Makes 4 to 5 appetizers
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