Here at Wizard Recipes you can find a large variety of free cooking recipe database from all around the world. Feel free to browse our content for for all types of foods including poultry, pork, beef, salads, soups, deserts, drinks, vegetables, seafood, herbs, spices, condiments, breads, and more.

Keep up to date on the newest seasonal recipes, cooking tips through our blog.

FONDUE VUDU Ingredients

1 clove garlic, halved 1 (12−ounce) bottle hard apple cider 2 tablespoons lemon juice 1 tablespoon brandy Pinch kosher salt 5 ounces (2 cups) Gruyere, grated 5 ounces (2 cups) Smoked Gouda, rind removed, grated 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon curry powder Several grinds fresh ground black pepper

• Rub inside of fondue pot or heavy small saucepan with garlic.
• Pour cider into pot.
• Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
• Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.
• When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next.
• Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes.
• If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon.
• Stir in curry powder and pepper.
• If cheese seems stringy, add some or all of the remaining lemon juice.
• Move fondue pot to alcohol warmer, and keep stirring during service.
• A variety of breads, from pumper−nickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping.
• If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
• Yield: 4 to 6 servings

You might also like:

Rabbit ragu with fresh fettuccine »

Goat Cheese Croustades »

Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme »