Leanne’s Kitchen

Comfort Food Made with Delicious Dairy

Holiday Fondue

INGREDIENTS:

• 4 teaspoons cornstarch, divided • 1 cup plus 1 tablespoon dry white wine, divided • 1 1/2 cups shredded Gruyere cheese • 1 1/2 cups shredded Swiss cheese • 1 peeled garlic clove, halved • 1 1/2 teaspoons lemon juice • 1/8 teaspoon garlic powder • 1/8 teaspoon dried oregano • 1/8 teaspoon Worcestershire sauce • 3-4 drops of hot sauce

INSTRUCTIONS:

1. Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.

2. Combine remaining cornstarch with the cheeses.

Set aside.

3. In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.

4. Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.

5. Stir in lemon juice.

6. Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.

7. Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.

8. Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.

9. Stir and cook until mixture is smooth and thickened.

10. Keep warm and serve with dippers.

Many of our members may know Leanne Ziemba as the business operations manager for the Northeast Dairy Foods Association, Inc., and the Northeast Dairy Food Suppliers, Inc., in our N. Syracuse, New York, office. But we’ve discovered she also is queen of the kitchen, as she has some delicious recipes that include fresh, wholesome dairy products.