Curried Cheese Fondue
|Garlic||1 Clove (5 gm), halved|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Teaspoon|
|Curry paste||2 Teaspoon|
|Process gruyere cheese||8 Ounce|
|Cheddar cheese||8 Ounce|
|Dry sherry||2 Tablespoon|
Rub inside of fondue pot with cut garlic clove.
Pour in wine and lemon juice; cook over medium heat until bubbly.
Turn heat to low and add curry paste.
Gradually stir in shredded cheeses.
In a small bowl blend cornstarch with sherry.
Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth.
Do not allow fondue to boil.
Serve with pieces of pita bread rounds.