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Green Fondue with Fresh Herbs

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Dip Into Summer Dining With Fondue - Looking for a way to liven up your summer party fare? This summer's hottest food trend is fondue. All that is old is new again as this dish, popular in the 1960s and 1970s, makes a comeback. In "Fondue" (Tuttle Publishing), food writer, editor and stylist Robert Cormack puts a contemporary spin on this classic dish.

Although cheese often is a main ingredient, today's fondue is hip and healthy. One key to its popularity is the fact that anything goes. Fondue can be served with any number of meats, breads or vegeta"les. As for the fondue itself, the only limits are your tastes and imagination. Originally a Swiss specialty, modern fondue recipes feature European, Bacchus and Asian flavors to match any occasion. To help get you started, try your hand at this easy recipe for green fondue with fresh herbs, courtesy of "Fondue."


  • 1 small clove garlic
  • 1 cup (8 fl ounces/250 ml) medium-dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 1/4 pound (625 g) Edam or Gouda cheese, shredded
  • 1 tablespoon potato flour or cornstarch (cornflour)
  • 1/4 cup (1/4 ounces/7 g) chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons dried tarragon
  • Pinch of cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon gin
  • Slices of crusty bread, raw vegetables and cooked
  • Meats of choice, for serving


Rub a medium, heavy saucepan with garlic clove. Add wine and bring just to a boil. Add lemon juice and immediately lower heat to medium-low. Toss cheese with the potato flour or cornstarch, then add it to the pot, handful by handful, stirring with each addition until just melted. Add herbs, seasonings and gin. Cook for two to three minutes, then transfer to a warmed fondue pot. Serve with the bread, vegetables and meats.

Suggested Servings: Meat: 8 ounces per person; bread: one loaf per two to three persons, or about twenty 1-inch (2.5 cm cubes) per person. Vegetables: 6 to 8 ounces (185-250 g) per person (before trimming).

Serving Size: Makes 4 to 6 servings

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