Cobly Or Monteray Jack Fondue Recipes

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• In medium bowl, toss cheeses and cornstarch until cheese is coated.
• Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
• Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
• Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.

Steps:

• Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
• Place dish over a gentle heat and warm.
• Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
• Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
• Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
• Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).