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Cheese Fondue (Serves 2-4) Printable Cheese Fondue Recipe
Fondue is a great winter meal. There is really nothing that tastes quite like it. Warm, filling and really good it is one of my family’s favorites. My daughter loves to eat the garlic at the end. Also, if you are lucky enough to finish the entire pot there will often be crispy cheese at the bottom of the dish…some people love it.
- Gruyere (3 parts) and Emmental Cheese (1 part). (I have also used Jarlsberg in place of Emmental) 2-3 cups total
- 1 TBS Flour
- 1 Cup dry white wine (Chardonnay)
- 2 Cloves Garlic
- 2 TBS Brandy
- Dash of Black pepper
- Dash of Nutmeg
- Bread (1-2 Baguette)
- 3 Apples
Cut both types of cheese up into small squares and place into a food processor with the flour. Mix these ingredients until the cheese is in small very pieces and will melt evenly.
Cut one clove of garlic in half and rub the two halves on the inside of the fondue pot.
In the fondue pot bring the wine to a gentle boil. Pour cheese slowly into the bowl stirring as you add more. Dice the garlic and place the pieces into the cheese. Stir the cheese constantly over med heat as it melts together. Stirring helps to prevent it from burning.
Once the cheese is fully melted stir in the brandy. Add a dash of nutmeg and black pepper.
Serve with cubed baguette and apple…enjoy!
P.S. If you need to thicken the cheese take a little of the white wine, mix a little more flour into it and add it to the pot.
“Grilled Cape Cod Crusted Cod”
1.5-2lb of Cod fillet (preferable thick 1.5-2″)
1 Bag of Cape Cod Potato chips (Plain)
6-8 slices of thick bacon (Ready cooked will work)
1 8oz jar of tartar sauce (I like Legal seafood’s)
1 Bunch of Fresh Dill (Dried will work)
3 Tablespoons of unsalted butter
Pre heat Grill to 375 ish
1:Cook bacon almost to done so its not crispy Let it cool then dice it up in 1/4” pieces set aside
2:Take fresh dill and chop till it’s fine; mix all but 2 tbl into the tartar sauce and put in fridge
3:Take chips and crush in bowl about 2 cups set aside
4:Melt butter slowly in pan
5:Take tinfoil (enough to wrap the code in) baste some of the butter in the middle of the foil
6: Put 1-2 tablespoons of dill in the rest of the butter, remove from heat and stir
Poor over fish and spread with baster
7:In layers place a thin coat of chips, then bacon, chips then bacon over fish
8: Wrap fish in foil, place on grill.
Cook for 10-12 minutes then open foil cook for another 5-7 minutes
Serve with Dill Tartar sauce on the side.