Recipe from: All You, JANUARY 2006

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Name: Voodoo Fondue
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 1/2 cups dry white wine; 1 large clove garlic crushed; 6 ounces Swiss cheese shredded (about 2 cups); 3 ounces Gruyère shredded (about 1 cup); 3 ounces Monterey Jack shredded (about 1 cup); 2 1/2 tablespoons flour; 2 tablespoons Chambord or kirsch optional; 1/8 teaspoon cayenne pepper; 1/8 teaspoon nutmeg; Salt and pepper; 2 ounces prosciutto sliced; 3 apples, cut into wedges; 8 slices pumpernickel bread; 1 bunch red grapes; 1 bunch green grapes; 1 head cauliflower

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INGREDIENTS

1 1/2 cups dry white wine
1 large clove garlic ; crushed
6 ounces Swiss cheese shredded (about 2 cups)
3 ounces Gruyère shredded (about 1 cup)
3 ounces Monterey Jack shredded (about 1 cup)
2 1/2 tablespoons flour
2 tablespoons Chambord or kirsch optional
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
Salt and pepper
2 ounces prosciutto sliced
3 apples, cut into wedges
8 slices pumpernickel bread
1 bunch red grapes
1 bunch green grapes
1 head cauliflower

Servings

INSTRUCTIONS

Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.

Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.

Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.

Nutritional Information:

Calories 213

Fat 13 g

Satfat 8 g

Protein 12 g

Carbohydrate 3 g

Fiber 0 g

Cholesterol 46 mg

Sodium 141 mg

All You, JANUARY 2006

NOTES

Alert editor

Voodoo Fondue

1 1/2 cups dry white wine 
1 large clove garlic crushed
6 ounces Swiss cheese shredded (about 2 cups) 
3 ounces Gruyère shredded (about 1 cup) 
3 ounces Monterey Jack shredded (about 1 cup) 
2 1/2 tablespoons flour 
2 tablespoons Chambord or kirsch optional 
1/8 teaspoon cayenne pepper 
1/8 teaspoon nutmeg 
  Salt and pepper 
2 ounces prosciutto sliced 
3 apples, cut into wedges 
8 slices pumpernickel bread 
1 bunch red grapes 
1 bunch green grapes 
1 head cauliflower

Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.

Nutritional Information:
Calories 213
Fat 13 g
Satfat 8 g
Protein 12 g
Carbohydrate 3 g
Fiber 0 g
Cholesterol 46 mg
Sodium 141 mg 
All You, JANUARY 2006

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myblissfulmess

Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 8 Servings

Calories: 179
Calories from Fat: 16 (9%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 407.2mg		14 %
Potassium 344.3mg		9 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 28.3g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 179

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REVIEWS

myblissfulmess

Absolutely delicious! The best cheese fondue I have ever made at home so far, in my opinion. The Chambord is a must. I know, it's not very cheap. But I did discover that the liquor store does sell smaller bottles than what is on their shelves. Often times you have to ask, and I'm glad I did cause I didn't need a 40.00 bottle of the stuff. However, the stuff makes a HUGE difference in flavor even though you are using only 1-2 tablespoons. I used 1 tablespoon and it didn't seem to need any more than that per our tastes. And don't worry, it won't make your cheese taste like raspberry. You can not taste the raspberry. Must just be something in it that enhances the flavors of the cheeses used. We had rye bread cubes, sourdough bread cubes, and broccoli and cauliflowerets for dipping. Feel free to add your favorite dippers, like apples, mushrooms, carrots, the list can go on and on.

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