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RECIPE # 4143 VELVETY CHEESE SAUCE, Thursday, May 15, 2008

RECIPE # 4143 VELVETY CHEESE SAUCE, Thursday, May 15, 2008

CREATED May 16, 2008

TAMMY ALGOOD / UT EXTENSION SERVICE

1 cup shredded Swiss cheese

1 cup shredded Gruyere cheese

1 tablespoon all-purpose flour

1 cup Tennessee dry white wine

1 small clove garlic, minced

1/2 tablespoon fresh lemon juice

1/4 teaspoon white pepper

1-1/2 tablespoons kirsch, optional

French bread, cut into 1-inch cubes

Fresh vegetables, cut into bite-sized pieces

Place cheeses and flour in a plastic bag. Fasten bag securely and shake until cheese is coated. Heat wine and garlic over low heat in a fondue pot or a saucepan just until bubbles rise to the surface. Do not boil. Stir in lemon juice and pepper. Gradually add cheese about a 1/2 cup at a time, stirring constantly until cheeses are melted. Stir in kirsch, if desired. Reduce heat to warm and serve with bread cubes or vegetables for dipping.

Yield: 4 servings.

NOTE: Recipe can be doubled