The 125 Best Fondue Recipes/Ilana Simon 2001

Cheddar and Pimiento Fondue
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 oz/250g old Cheddar cheese, grated 4 oz/125g Gruyere cheese, grated 1 tbsp/15 ml all-purpose flour
1/2 cup/125 ml lager beer, at room temperature 2 tsp/10 ml fresh lemon juice 1/2 tsp/ 2 ml Worcestershire sauce
1/2 tsp/2 ml dry mustard 1/4 cup/50 ml chopped drained pimientos



1 In a bowl combine Cheddar, Gruyere and flour; mix well to coat cheese with flour. Set aside.
2 In large saucepan, combine beer and lemon juice; bring to a simmer over medium heat. Reduce heat to medium-low.
3 Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
4 Add Worcestershire and dry mustard, stirring well. Transfer to fondue pot. Add pimiento. Mix well and serve.
5 MAKE AHEAD: Grate cheese in advance. Chop drained pimientos.
6 SERVE WITH: Toasted French bread cubes, breadsticks, marinated artichoke hearts and pitted olives.

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