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By Danny

Cheese Fondue

Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove. White wine, cheese, and often kirsch are added and stirred until melted. A small amount of cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the communal pot (caquelon). When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture. (Wikipedia)

 

Ingredients:

  • 2 1/4 cups milk, scalded
  • 2 cups coarse day-old bread crumbs
  • 3 cups grated Velveeta Cheese (3/4 pound)
  • 1 teaspoon salt
  • Few drops Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons minced onion
  • 1 teaspoon dry mustard
  • 4 eggs, separated
Steps:
  • Heat oven to moderate, 375°F. Scald the milk and allow to cool.
    *Note: To scald milk, heat over low heat until tiny bubbles begin to form along the edges; do not boil. When milk is steaming hot and tiny bubbles are forming as above, remove from heat.
  • Combine next 7 ingredients in a large bowl. Add cooled milk; mix well.
  • Beat egg yolks until thick and lemon-colored; stir slowly into bread mixture.
  • In a clean bowl, beat egg whites until they hold soft peaks but are not dry; fold in. Turn into greased 2-quart casserole; set in pan filled with warm water to 1 inch from top of casserole.
  • Bake 1 1/2 hours or until golden brown and firm at center.

Makes 6 servings.

Submitted by: Sarah T.

 

Filed Under: Appetizers, Cheese Fondue, Fondue

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