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    Cheese: Cheddar Cheese & Calvados Fondue


    Source of Recipe


    "In a Vermont Kitchen" by Amy Lyon & Lynne Andreen

    List of Ingredients




    1 garlic clove
    1 1/2 C. dry white wine
    2 T. Calvados or other apple brandy
    2 lb. Vermont Cheddar cheese, cut into small cubes
    1/2 tsp. freshly ground flour (if necessary)
    Pepper
    Nutmeg, to taste
    Crusty Italian Bread
    Broccoli, mushrooms, other vegetables of your choice

    Recipe



    Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables.

 

 

 


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