Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.

Saturday, July 28, 2007

Fondue Moutardiere

1/4 lb Moutardiere Swiss (acquired from the Boulevard Market!)
1/2 lb Gruyere (ditto)




1 clove Garlic
1 3/4 cups white wine (Pentamere's Chardonnay!)
1 tbs Lemon Juice
2 tbs Flour
3 tbs brandy or rum
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste


Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard
Heat up the White Wine & Lemon Juice - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine



My back hurts, I'd like to add some wine to the Chef!

3 comments:

Frankie-Lynn said...

More wine for the chef!

Michael Hannemann said...

My back hurts, I'd like to add some wine to the Chef!

Go ahead! One of the reasons my favorite brownie recipe is my favorite is that it has an explicit step involving drinking coffee or whiskey while you wait for the brownies to bake. =)

Anne said...

Everything is better with Booze.