Contributed by: NAPSA
Entertaining Gets "Saucy" With New Fondue Recipe
"Just a few tablespoons of butter makes any fondue foolproof," says recipe expert Judy Vance, who has tested and developed hundreds of recipes during her 25-year career. "Not only does butter keep the texture smooth and creamy-as it does for most sauces-it also gives the fondue a rich flavor boost."
Whether you're experimenting with fondue for the first time or looking to revamp an old favorite, why not give this simple variation a whirl: "Savory Swiss Fondue with Chicken and Vegetable Dippers"-a smooth blend of baby Swiss, milk, all natural butter and spices served with chunks of broiled chicken and seasonal vegetables for dipping.
With its basic ingredients and quick prep time, this tangy fondue offers a surefire solution for time-crunched cooks, says Vance. "Plus, the butter helps reduce the possibility of scorching-a common dilemma for most fondues."
Sidestep other fondue foibles with these simple fon-"dos":
Thread chicken onto metal or bamboo skewers. Season to taste with salt and pepper. Broil until chicken is cooked through, about 3 minutes per side.
Meanwhile, melt butter in a fondue pot over medium heat. Add garlic and cook 2 minutes. Add flour and cook 1 minute while whisking constantly. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce and let pot simmer for 1 minute. Add wine and bring to simmer. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.
Serve with chicken skewers, bread and vegetables for dipping.
Prep time: 30 minutes - Cook time: 30 minutes
Developed by the American Dairy Association on behalf of the American Butter Institute
Serving Size: Makes 6-8 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|