18 ounces Gruyère Baguette cut in 1-inch
Switzerland cheese, cubes for dipping or
11 ounces Emmentaler as broccoli or mushrooms
1. Melt butter in a fondue pot over medium
heat. Add garlic, onions and tomatoes; cook
briefly; add wine.
2. Add cheese and bring to a simmer, stirring
constantly. Combine cornstarch and kirsch (brandy)
and add to the simmering ingredients. Continue
to stir until very smooth. Add pepper and nutmeg
to taste. Add marjoram and oregano to taste if
desired. Serve with bread or vegetables for dipping.
Makes 4 servings.
Tip: To prepare the diced tomatoes, make 4 slices
through the skin and plunge into boiling water
very quickly. Cool off in cold water, peel, cut in
half, squeeze the seeds out and dice the tomatoes.
Ocean’s Hot Crab and
cheese, softened or mozzarella cheese
or raw vegetables
1. In a medium casserole, blend cream cheese,
crab, artichokes, mayonnaise, cheese and peppers
2. Heat in microwave for 2-3 minutes. Remove and
stir. Can also be heated in an ovenproof dish at
350°F for 15-20 minutes, or until hot and bubbly.
3. Serve with sliced baguette, crackers or raw
vegetables. Makes 6-8 servings.