Recipe #4666
4-Cheese Vegetable Fondue
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4 to 6
servings
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- 175 mL (3/4 cup) shredded Canadian Gouda
- 175 mL (3/4 cup) shredded Canadian Aged Cheddar
- 175 mL (3/4 cup) diced Canadian Swiss
- 45 mL (3 tbsp) grated Canadian Parmesan
- 20 mL (4 tsp) cornstarch
- 200 mL (3/4 cup) pale ale
- 2 to 5 mL (1/2 to 1 tsp) dried dill
- 125 mL (1/2 cup) diced roasted red peppers (from a jar)
- Freshly ground pepper
- 2 to 3 loaves of baguette, cut in cubes
- 2 to 3 cooked sausage, cut in rounds (optional)
- 4 to 8 dill pickles, cut in chunks (optional)
Preparation
In a bowl, stir together all the cheese and cornstarch.
Pour ale into a fondue pot and heat over medium heat until hot but not boiling. Reduce heat to very low.
With fondue pot over very low heat, add cheese mixture by handfuls and stir to melt. Be careful not to boil mixture, cheese does not respond well to high heat.
Stir with a wooden spoon, making figure 8s, until smooth. Add dill, red pepper and freshly ground pepper, to taste.
Spear bread cubes, sausage and pickles with a fondue fork and dip into fondue.
Suggestion
Make the recipe in the fondue pot on the stove before placing on fondue stand over burner.For a change of taste, try with diced Canadian Swiss or Brie (without the rind).
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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