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Prep and Cook time: 25 minutes
Makes: 4 servings
Invite friends over for an impromptu fondue party! It's great for easy, intimate entertaining. And everyone will love this updated version, rich with two kinds of cheese and spiked with chilies. (After everyone is done with dipping, be sure to scrape the cheese crust from pan to divide and eat; it's a special treat.) All you need to round out the meal is a simple butter lettuce salad studded with orange segments and dressed with your favorite vinaigrette. End on a sweet note with scoops of purchased sorbet.
Ingredients
1 to 1 1/4 cups Organic Milk
1/2 pound Sonoma Jack Jack Cheese or chili-flavored jack cheese, shredded
1/2 pound Vermont Cabot Sharp Cheddar Cheese, shredded
2 tablespoons cornstarch
1 teaspoon cumin seed, crushed
1 can (4 oz.) diced green chilies
Assorted dipping foods (see Notes)
Instructions
1. In a 11/2- to 2-quart fondue pan or a heavy-bottom metal pan over
medium heat, warm 1 cup milk until bubbles form and slowly rise to
surface, about 6 minutes.
2. In a bowl, mix jack cheese, cheddar cheese, cornstarch, and cumin.
3. Add cheese mixture, a handful at a time, to hot milk, stirring until
fondue is smoothly melted and beginning to bubble. Stir in diced chilies.
4. Set pan over an ignited alcohol or canned solid-fuel flame. (If pan is
ceramic, place a heat diffuser between it and heat source.) Adjust heat so
fondue bubbles very slowly. Stir across bottom often to prevent scorching;
if it gets too hot, reduce or turn off heat, then resume heating when
mixture begins to cool.
5. To eat, spear bread cubes, vegetables, and sausages one at a time and
swirl through fondue. If fondue gets too thick for easy dipping, stir in
more heated milk, a few tablespoons at a time.
Nutritional Information
Per serving: 657 cal., 55% (360 cal.) from fat; 35 g protein; 40 g fat (24 g sat.); 39 g carbo (1.9 g fiber); 1,206 mg sodium; 128 mg chol.
