Subj : BH&G 1833
To   : ALL
From : DAVE DRUM
Date : Tue Feb 16 2021 12:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Demon Dip
 Categories: Hallowe'en, Cheese, Vegetables, Herbs, Wine
      Yield: 8 Servings
 
      6 oz Emmentaler cheese; shredded
      6 oz Gruyere cheese; shredded
      2 ts Cornstarch
      1 cl Garlic; halved
    3/4 c  + 2 tb dry white wine
  1 1/2 ts Cherry brandy; (opt)
        ds Ground black pepper
        ds Fresh grated nutmeg

MMMMM--------------------------DIPPERS-------------------------------
      1    Loaf  crusty country bread;
           - in 1" chunks
      8 oz Thick-cut bacon slices;
           - halved, cooked crisp
      2 lg Red bell peppers; cored,
           - stemmed, in long slices
 
  In a medium bowl, combine Emmentaler and Gruyere cheeses.
  Let stand at room temperature for 30 minutes. Add
  cornstarch; toss gently to combine. Set aside.
  
  Rub the inside of a Dutch oven or fondue pot (whichever
  you use to serve the fondue) with the halved garlic clove.
  Discard garlic.
  
  In the same Dutch oven, heat wine over medium heat until
  small bubbles rise to the surface. Just before the wine
  boils, reduce heat to low and stir in cheeses, a little at
  a time, stirring constantly and making sure cheese melts
  before adding more. Stir until mixture bubbles gently.
  Stir in Kirsch (if desired), pepper, and nutmeg.
  
  If using a fondue pot, transfer cheese mixture to fondue
  pot. Keep mixture bubbling gently over an outdoor grill,
  open flame, or a fondue burner. (If mixture becomes too
  thick, gradually stir in a little additional wine.) Fit
  chunks of country bread onto long skewers or clean small
  tree twigs. Dip bread into cheese mixture.
  
  Makes 8 servings.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The harsh alcohol numbs & protects your taste buds from the bad taste.
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