Voodoo Fondue

Name: Voodoo Fondue
Ingredients: 1 1/2 cups dry white wine; 1 large clove garlic, crushed; 6 ounces Swiss cheese, shredded (about 2 cups); 3 ounces Gruyere, 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

16 ingredients

3 steps

Ingredients

1 1/2 cups dry white wine
1 large clove garlic, crushed
6 ounces Swiss cheese, shredded (about 2 cups)
3 ounces Gruyere, 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

Directions

1

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.
2

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.
3

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.