February 2, 2009

Cheese fondue

1 clove garlic, halved
1 cup light beer
1/2 teaspoon instant chicken bouillon granules
2 tablespoons cornstarch
2 tablespoons cold water
1 cup shredded American cheese (4 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.

2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.

3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.

4. Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.

Nutrition Facts
Calories 258, Total Fat (g) 18, Saturated Fat (g) 12, Cholesterol (mg) 57, Sodium (mg) 580, Carbohydrate (g) 6, Fiber (g) 0, Protein (g) 14, Percent Daily Values are based on a 2,000 calorie diet

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