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December 27, 2012


What better way to get into the festive mood, than with a fondue party? Derived from the
French verb “fondre,” meaning “to melt,” fondue was a practical way to use up hardened
old cheeses. During the 50s, fondue’s peasant status was upgraded to become a popular
dinner party draw. And why not? It’s so simple and delicious. The fondue pot, along
with a mix of sweet and savory crudités, also creates a beautiful buffet centerpiece.
Intersperse assorted candles and colorful, interestingly textured whole fruit, vegetables
and greens between small arranged crudités platters, to add delicious drama.

While this fondue serves four, it can easily be doubled or tripled.


2 cups shredded Jarlsberg cheese
1 tablespoon all purpose flour
1 cup dry white wine (or unsweetened apple juice)
1 large clove garlic, minced
2 tablespoons apricot brandy (or apricot nectar)
¼ teaspoon salt
Dash of nutmeg and pepper

Assorted Dippers: * large cubed herbed croutons * shelled, deveined cooked shrimp *
mini meatballs * cooked, sliced sausage or kielbasa * whole button mushrooms * red
and green pepper rings * asparagus * broccoli or cauliflower * green beans * cherry
tomatoes * carrot sticks * pear and apple

In bowl, toss cheese with flour. In fondue pot, heat wine with garlic until bubbles rise
to surface. DO NOT BOIL. Add ½ cup cheese, stirring constantly until melted. Repeat
until all the cheese has been added and melted. DO NOT LET MIXTURE BOIL. Stir
in brandy, salt, nutmeg and pepper. Keep fondue mixture hot while serving. (If mixture
thickens, add small amount of additional wine or juice and stir well.) Pass the fondue
forks and assorted "dippers." Serves 4.

A few days left to enter to win a fabulous Holiday Entertaining Kit from Jarlsberg USA and Valley Fig. Check our Facebook page for details!

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