Voodoo Fondue

Yield: 8 Servings

Ingredients

• 1 1/2  cups  dry white wine
• 1  large clove garlic, crushed
• 6  ounces  Swiss cheese, shredded (about 2 cups)
• 3  ounces  Gruyère, shredded (about 1 cup)
• 3  ounces  Monterey Jack, shredded (about 1 cup)
• 2 1/2  tablespoons  flour
• 2  tablespoons  Chambord or kirsch, optional
• 1/8  teaspoon  cayenne pepper
• 1/8  teaspoon  nutmeg
• Salt and pepper
• 2  ounces  prosciutto, sliced
• 3  apples, cut into wedges
• 8  slices pumpernickel bread
• 1  bunch red grapes
• 1  bunch green grapes
• 1  head cauliflower

Preparation

Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.

Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.

Make Creepy Dippers: Wrap strips of prosciutto around apple to make Apple Mummies. Cut bat shapes out of bread and toast to make Bat Bread. Combine grapes in a bowl for Grape Eyeballs. Cut and blanch cauliflower florets to make Blanched Brains. Keep cheese warm and stir as you eat.

Nutritional Information

Calories:

213

Fat:

13g (sat 8g)

Protein:

12g

Carbohydrate:

3g

Fiber:

0g

Cholesterol:

46mg

Sodium:

141mg