Ingredients
-
1
-
1/2
-
3
-
1
-
1/2
-
1 1/4
-
3
-
1
-
-
-
-
-
-
-
Directions
Garlic Cheese Fondue, , I assumed it was supposed to be 1/2lb of gruyere, we didn’t have any so we used mozerella It was good but I had to add about 1/2 cup more liquid, we used chicken stock Okay I read this review and I thought who is the goofball who changed the recipe so much and then gave it 4 stars I realized I was that goofball So I made it just as written and we loved it I didn’t need to change a thing It was perfect, sorry for the first review, let’s just say I was young and stupid , I will be making this fondue for the third time tomorrow night, and I can honestly say this is the best fondue I have ever had! (And that is including dessert fondues!) Absolutely delicious with bread and my personal favorite, steamed brocolli If you want a DIVINE combination, serve it with cubes of Recipe #64446, Romano’s Macaroni Grill Bread MMM! The only change I needed to make, as others have mentioned, was to use about 2 cups of the white wine instead of the 1 1/4 cups in order to get the right consistency But my mouth is watering just thinking about it
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Steps
|
1
Done
|
Combine Both Cheeses, Flour, Nutmeg, and White Pepper in Large Bowl; Toss to Coat. |
|
2
Done
|
Bring 1 Cup Wine and Garlic to Simmer in a Heavy Large Saucepan Over Low Heat. |
|
3
Done
|
Add Cheese Mixture by Handfuls, Whisking Until Melted and Smooth After Each Addition. |
|
4
Done
|
Mix in More Wine by Tablespoonfuls to Reach Desired Consistency. |
|
5
Done
|
Transfer to Fondue Pot. |
|
6
Done
|
Set Fondue Over Candle or Canned Heat. |
|
7
Done
|
Serve Fondue With Bread. |
