Jarlsberg and Goat Cheese Fondue
Break out your fondue set for a fun night of cheese dipping!
-Courtesy of Ronnie Campbell
Whenever we hear “fondue” we think of Ron Burgundy in Anchorman, “Mmm, that is good fondue!” If you’ve never had the pleasure of the cheese-dipping throwback to the ’70s, now is your chance. With two delicious recipes made with Jarlsberg cheese or Goat cheese, you can’t go wrong! Happy dipping!
Makes 4 Servings
2 cups shredded Jarlsberg cheese
1 tablespoon all purpose flour
1 cup dry white wine (or unsweetened apple juice)
1 large clove garlic, minced
2 tablespoons apricot brandy (or apricot nectar)
π teaspoon salt
Dash of nutmeg and pepper
Assorted Dippers: cubed herbed croutons, cooked shrimp or mini meatballs, mushrooms, cauliflower, red and green pepper rings, asparagus, broccoli, green beans, cherry tomatoes, carrot sticks, pear and apple.
1. In bowl, toss cheese with flour. In fondue pot, heat wine with garlic until bubbles rise to surface. DO NOT BOIL. Add a little cheese, stirring constantly until melted. Repeat until all the cheese has been added and melted. DO NOT LET MIXTURE BOIL. Stir in brandy, salt, nutmeg and pepper.
2. Keep fondue mixture hot while serving. (If mixture thickens, add small amount of additional wine or juice and stir well.) Pass the fondue forks and assorted “dippers.”
Go to the next page for Goat Cheese Fondue…