Submitted by: Susan Hodge
Attributed to:
Category: Entrees
Description: This recipe brings back memories of our days living in France. It has become a Hodge family favorite for New Year's Eve Celebration
Prep time: 20 minutes
Total time: 30 minutes
Servings: 4-5 if using as an entree, 12 if using as an appetizer
Difficulty rating: 3
Ingredients:
1 Cup white wine
1 Tablespoon butter
1 Tablespoon all-purpose flour
7 ounces gruyere cheese, shredded
7 ounces sharp cheddar cheese, shredded
7 ounces emmentaler (swiss) cheese, shredded
Your favorite dippers. Ours include
bread cubes
potatoes cubed
ham cubes
sautéed mushroom caps
baby carrots
Granny Smith apples
Beef Jerky recipe
Special tools/utensils needed:
Fondue pot, small saucepan, medium saucepan
Directions:
Bring the wine to boil in a small saucepan over medium-high heat.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add gruyere, cheddar, and emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.