Nordic Fondue for Two
Serves 2. Recipe is from The Burrell Group, Ltd., which says this recipe serves two, but the ingredients can easily be increased to feed four or more.
1 cup shredded Jarlsberg cheese
½ tbl. all-purpose flour
½ cup dry white wine
1 small clove garlic, minced
1 tbl. apricot brandy (or apricot nectar)
Dash each nutmeg and coarse black pepper
Suggested Dippers: Cubed herbed croutons, cooked shrimp or minimeatballs, oysters, mushrooms, cauliflower, red and green pepper rings, asparagus, broccoli, green beans, cherry tomatoes, carrot sticks, pear and apple slices
1. In bowl, toss cheese with flour.
2. In fondue pot, heat wine with garlic until bubbles rise to surface. Do not boil. Add ½ cup cheese, stirring constantly until melted. Repeat until all the cheese has been added and melted. Do not let mixture boil.
3. Stir in brandy, salt, nutmeg and pepper. Keep fondue mixture hot while serving. (If mixture thickens, add small amount of additional wine or juice and stir well.)
4. Pass the fondue forks and assorted dippers.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved