I do not subscribe to the day old bread theory for fondue dipping. Instead, I prefer fresh, crusty bread, still soft on the inside.
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I do not subscribe to the day old bread theory for fondue dipping. Instead, I prefer fresh, crusty bread, still soft on the inside.
1 lb sharp cheddar cheese, grated – about 4 cups
2 tbsp Clabber Girl Corn Starch
1 1/2 cups beer
2 to 3 tbsp rum
1 tsp cumin
3 whole chipotle chilies in adobo*, or to taste, 3 minced (about 1/4 cup, including adobo sauce)
For the fondue: In a bowl, toss together cheeses and cornstarch. Bring beer to a low boil and stir in the cheese mixture by handfuls, stirring constantly, adding more as the previous mixture has melted. Bring mixture to a bare simmer over moderate heat, stirring, and stir in the rum, cumin and chilies. Taste and add more chilies if desired. Transfer fondue to a fondue pot and set over a low flame. Accompaniment suggestions: For 6 servings, you will need about 2 – 3 cups of cubed chicken, 4 – 5 cups of prepared vegetables and one large loaf of bread, cubed. *available at Hispanic markets and some specialty foods shops
1 lb sharp cheddar cheese, grated – about 4 cups
2 tbsp Clabber Girl Corn Starch
1 1/2 cups beer
2 to 3 tbsp rum
1 tsp cumin
3 whole chipotle chilies in adobo*, or to taste, 3 minced (about 1/4 cup, including adobo sauce)
For the fondue: In a bowl, toss together cheeses and cornstarch. Bring beer to a low boil and stir in the cheese mixture by handfuls, stirring constantly, adding more as the previous mixture has melted. Bring mixture to a bare simmer over moderate heat, stirring, and stir in the rum, cumin and chilies. Taste and add more chilies if desired. Transfer fondue to a fondue pot and set over a low flame. Accompaniment suggestions: For 6 servings, you will need about 2 – 3 cups of cubed chicken, 4 – 5 cups of prepared vegetables and one large loaf of bread, cubed. *available at Hispanic markets and some specialty foods shops