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3/4 C dry white wine
8 oz. Gruyere cheese, shredded
8 oz. Italian fontina cheese, shredded
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
bite-sized cubes of focaccia or French-bread
Pour the wine into the insert of the slow cooker. Turn the cooker on HIGH and warm the wine, uncovered, while you prepare the cheese. Place the fontina, Gruyere, flour and mustard in a gallon-sized resealable plastic bag. Seal the bag carefully and shake vigorously until the contents are well mixed. There will be little or no trace of the flour. When the wine is very warm, add about 1 cup of the cheese mixture to the wine and stir. Leave the insert uncovered, and when the first batch of cheese has melted, add another cup of the cheese mixture and stir. Continue in this way until all of the cheese has melted and the wine is incorporated into the mixture. Turn the slow cooker to low and serve. Fondue forks, wooden barbecue skewers, or table forks can be used to pierce the bread cubes and dip them into the cheese mixture.
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