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4-Cheese Vegetable Fondue 2013-08-06 https://www.metro.ca/userfiles/image/recipes/fondue-jardiniere-fromages-4666.jpg PT15M PT10M PT25M

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.

4 Dairy Farmers of Canada

5 1 5 5

3/4 cup (190 mL) shredded canadian gouda 3/4 cup (190 mL) shredded Canadian Aged cheddar 3/4 cup (190 mL) diced canadian swiss 3 Tbsp. (45 mL) grated canadian parmesan 4 tsp. (20 mL) corn starch 3/4 cup (190 mL) pale ale 1/2 to 1 tsp. (2 to 5 ml) dried dill 1/2 cup (125 mL) diced roasted red peppers (from a jar) freshly ground pepper 2 to 3 baguette 2 to 3 cooked sausage, cut in rounds (optional) 4 to 8 dill pickles, cut in chunks (optional)

4-Cheese Vegetable Fondue

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Preparation

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COOKING

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TOTAL TIME

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Ingredients

Imprimer ma sélection

3/4 cup
(190 mL)
shredded canadian gouda

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Flyer Deal (1)

BOTHWELL CHEESE

2 for $10.00

170 g selected varieties

3/4 cup
(190 mL)
shredded Canadian Aged cheddar

You might like:

Flyer Deal (1)

BOTHWELL CHEESE

2 for $10.00

170 g selected varieties

3/4 cup
(190 mL)
diced canadian swiss

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Flyer Deal (1)

IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR IRRESISTIBLES SWISS CHEESE

$8.99 /lb

DELI SLICED, 1.98/100 g

3 Tbsp.
(45 mL)
grated canadian parmesan

4 tsp.
(20 mL)
corn starch

3/4 cup
(190 mL)
pale ale

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Flyer Deal (1)

BUDWEISER PROHIBITION BEER

$12.00 ea.

12 x 355 ml

1/2 to 1 tsp.
(2 to 5 ml)
dried dill

1/2 cup
(125 mL)
diced roasted red peppers (from a jar)

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Flyer Deal (1)

RED, ORANGE OR YELLOW SWEET PEPPERS

$3.49 /lb

PRODUCT OF MEXICO 7.69/kg

freshly ground pepper

2 to 3

baguette

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DEMPSTER'S GRAIN BREADS, BAGELS, PULL APARTS, VILLAGGIO BUNS OR BREAD

2 for $5.00

7" TORTILLAS OR VACHON SNACK CAKES SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.

FRENCH OR ITALIAN BREAD

$2.29 ea.

450 g, SELECTED VARIETIES

FRONT STREET BAKERY WHITE BREAD

$2.49 ea.

454 g

2 to 3

cooked sausage, cut in rounds (optional)

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STUFFED SWEET MINI PEPPERS VALUE PACK

$4.99 /lb

11.00/kg

STUFFED MUSHROOMS VALUE PACK

$4.99 /lb

11.00/kg

REA SAUSAGES

$6.99 ea.

FROZEN, 900 G SELECTED VARIETIES

JOHNSONVILLE SAUSAGES

$4.44 ea.

375 - 500 g, SELECTED VARIETIES

4 to 8

dill pickles, cut in chunks (optional)

Imprimer ma sélection

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.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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