FONDUE, NORTHERN CHEESE FONDUE

Makes 16 servings
Ingredients • 1 tablespoon unsalted butter • 1 tablespoon minced green onion • 1 teaspoon minced shallot • 1 teaspoon minced garlic • 2 cups dry white wine • 8 ounces grated Cabot Pepper Jack • 8 ounces grated Cabot 75% Reduced Fat Cheddar • Pinch grated nutmeg • 2 teaspoons cornstarch • 2 teaspoons water • 1 teaspoon slivered fresh basil leaves
Directions 1. In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
2. Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
3. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly. In small bowl, stir together cornstarch and water; whisk mixture into fondue. Serve sprinkled with basil and surrounded with vegetables.
Nutrition Analysis Calories 118 , Total Fat 7g , Saturated Fat 5g , Sodium 182mg , Carbohydrates 1g , Dietary Fiber <1g , Protein 8g , Calcium 203mg
Recipe & photo courtesy of Cabot Creamery Cooperative www.cabotcheese.com
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