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    Tomato-Cheese Fondue


    Source of Recipe


    www.fonduefactory.com

    List of Ingredients




    2 lbs mixed vegetables (cauliflower, broccoli, green onions, bell peppers)
    3 tomatoes
    12 ounces Appenzeller cheese
    8 ounces raclette cheese
    1 clove garlic, halved
    2 tsp. cornstarch
    2 tsp. fresh lemon juice
    1 cup dry white wine
    1/4 cup tomato paste
    1 tsp. Dried thyme

    Recipe



    1.)��� Cut vegetables into bite size pieces
    2.)��� Individually boil vegetables until partially cooked
    3.)��� Place vegetables in ice cold water to cool
    4.)��� Place tomatoes in boiling water for 15-30 seconds to loosen the skins
    5.)��� Pull off the tomato skins with a paring knife, cut the tomatoes in half, squeeze out the seeds and dice the tomato flesh.
    6.)��� Grate cheese coarsely
    7.)��� Rub garlic around the inside of the fondue pot
    8.)��� Mix wine, cornstarch, lemon juice, tomato paste, and thyme into place into saucepan
    9.)��� Bring mixture to boil and gradually add cheese until the mixture is smooth and creamy
    10.)����When the cheese mixture bubbles add tomatoes and bring all ingredients to a boil
    11.)����� Transfer cheese to a fondue pot and keep warm over a fondue burner.

    Suggested Serving: French bread cubes or vegetables for dipping. (Serves 4)

 

 

 


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