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04/11/2011 National Cheese Fondue Day Easiest Three-Cheese Fondue

Source of Recipe

TLC Cooking


Recipe Introduction

Cheese fondue is a delicious dish that originated in Switzerland during the 18th century. The traditional pot used to make fondue is called a "caquelon," which is made of heavy earthenware. A heavy promotes even heat distribution and heat retention in the fondue. Typical fondue cheese recipes include sharp cheeses (like cheddar) or strong cheeses (like Swiss). Additional ingredients such as milk, spices, cream, wine, or brandy may be added to the fondue to balance out the cheese flavor and thicken the fondue. The key to a successful fondue is to make sure that the sauce stays smooth. Cheese has the tendency to get stringy or clumpy as the fat separates from the protein at high temperatures. To ensure that this does not happen, do not heat the cheese beyond its melting point or over stir it. To celebrate National Cheese Fondue Day, have a potluck style fondue night with some friends. Have them bring over different types of bread like baguettes, French, or Italian style bread to dip in the cheese fondue. Enjoy! Punch Bowl

List of Ingredients

HOME COOKIN’ 04/11/2011 National Cheese Fondue Day Easiest Three-Cheese Fondue


Easiest Three-Cheese Fondue


1 tablespoon margarine
1/4 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
3/4 cup reduced-fat (2%) milk
2 cups (8 ounces) shredded mild or sharp Cheddar cheese 1 package (3 ounces) cream cheese, cut into cubes
1/2 cup (2 ounces) crumbled blue cheese
1/8 teaspoon ground red pepper
4 to 6 drops hot pepper sauce
Breadsticks and assorted fresh vegetables for dipping


Recipe



Heat margarine in small saucepan over medium heat until melted.
Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Stir in flour; cook 2 minutes, stirring constantly.

Stir milk into saucepan; bring to a boil.
Boil, stirring constantly, about 1 minute or until thickened.
Reduce heat to low.
Add cheeses; cook and stir until melted.
Stir in red pepper and pepper sauce.
Pour fondue into serving dish.
Serve with dippers.

Serving Size: 3 tablespoons fondue without dippers Sodium 334 mg Protein 10 g Fiber