Nostalgia Electrics FPS200 SERIES - Manual (Page 11)

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9
BRIE FONDUE
• 2 Cloves Garlic,
crushed
• 1 Cup Dry White Wine
• ¼ Cup Sherry
• 1 Lb. Brie Cheese, rind
removed and cubed
• 1 Tbsp. Cornstarch
• ¹
/8
Tsp. Ground
Nutmeg
• Salt and White
Pepper to taste
Rub the garlic all over the inside of your
STAINLESS STEEL ELECTRIC FONDUE POT,
leaving the crushed pieces in the bottom.
Add the white wine and sherry to the pot
and heat over medium-low heat.
Toss the cheese cubes in cornstarch to coat. When
the wine is hot, add the cheese. Stir slowly with a
wooden spoon at first and then use a whisk.
Stir constantly to keep it from scorching on the
bottom of the pot. When the cheese has melted,
remove it from the heat and grate in a little
nutmeg. Season with salt and pepper to taste.
The fondue should be smooth and coat a wooden
spoon. If it seems to runny, add more cheese. If it is
too thick, add more wine, a teaspoon at a time.
Keep fondue warm over low heat.
Serve with pieces of bread, vegetables,
fruit, or cooked and diced meats.
PARMESAN FONDUE
• 1½ Cups Milk
• 2 (8 oz.) Packages
Cream Cheese, cubed
• 1½ Cups Parmesan
Cheese
• ½ Tsp. Garlic Salt
• 1 (1 Lb.) Loaf French
Bread, cubed
In a large saucepan, cook and stir the milk and cream
cheese over low heat until cheese is melted.
Stir in Parmesan cheese and garlic salt;
cook and stir until heated through.
Transfer to your STAINLESS STEEL ELECTRIC
FONDUE POT to keep warm.
Serve with bread cubes.
CHEDDAR CIDER FONDUE
• ¾ Cup Apple Cider
• 2 Cups Shredded
Cheddar Cheese
• 1 Cup Shredded
Swiss Cheese
• 1 Tbsp. Cornstarch
• ¹
/8
Tsp. Pepper
• 1 (1 Lb.) Loaf French
Bread, cubed
In a large saucepan, bring cider to a boil.
Reduce heat to medium-low.
Toss the cheeses with cornstarch and pepper; stir into cider.
Cook and stir for 3-4 minutes or until cheese is melted.
Transfer to your STAINLESS STEEL ELECTRIC FONDUE
POT and set at medium to low setting to keep warm.
Serve with bread cubes.