February 18, 2011

Cheese Fondue

4 oz white grape juice
1 tsp. minced garlic
squeeze 1/4 of lemon (squeeze in another dish to avoid seeds)
8 oz swiss cheese grated
4 oz colby jack cheese
5 turns of pepper
A sprinkle of nutmeg

Warm over medium heat stirring constantly until creamy, careful not to get it too hot or it will clump and curdle. Pour into fondue pot and keep warm. Stir every few minutes to avoid over heating.

Serve with veggies, cracker, breads, anything that sounds good with cheese!

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