Cheese Fondue

 

• 1/2 cup butter or margarine

• 4 cups (1 lb.) shredded cheese such as Swiss, Fontina, Gruyere, Emmantaler, Cheddar and Monterrey jack.

• 1/3 cup all-purpose flour

• 12 1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets

• ½ cup dry white wine, chicken broth or water

• 1 1/2 cups milk

• 1 cup heavy whipping cream

• ⅛ teaspoon ground nutmeg

• ⅛ teaspoon white pepper

• Paprika (optional)

• 1/2 tea. salt

• 1/2 tea. pepper

• 1/4 tea. ground mustard

• 1/4 tea. Worcestershire sauce

2. Toast the bread cubes, place on a baking sheet and bake in a 350ºF oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

3. In a large saucepan melt butter. Stir in flour salt pepper, mustard and Worcestershire sauce until smooth. Add the cream, milk, and wine. Cook, stirring constantly until smooth.

4. Reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Cook until cheese has melted. Transfer to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.