- 2 lean ham steaks, cut into cubes
- 1 olive bread, cut into cubes
- 500 g [17 1/2 ounces] any desired mixed raw vegetables bite-size pieces
Two-Cheese Ale Fondue
- 1 [12-ounce / 340-mL] bottle ale [high fermentation] beer
- 1 clove garlic, crushed
- 8 3/4 ounces [250 g] Cure Labelle cheese, into fine slices
- 17 1/2 ounces [500 g] grated Wabassee or Swiss cheese
- 1 teaspoon [5 mL] dry mustard [optional]
- 1 teaspoon [5 mL] any desired hot sauce
- 1 teaspoon [5 mL] cornstarch [optional]
- A little water [optional]
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- Bring beer and crushed garlic to a boil into a casserole.
- Leave to boil for approximately 5 minutes.
- Meanwhile, transfer ham steak cubes, olive bread cubes and ny desired raw vegetable pieces into separate serving bowls.
- Lower heat slowly stir in fine Cure Labelle cheese slices and grated Wabassee or Swiss cheese, until completely melted.
- Stir in dry mustard if desired, and desired hot sauce until well blended.
- If desired, dilute cornstarch in a little water before stirring into cheese mixture.
- Pour into a ceramic fondue dish.
- Transfer over burner on the table to serve, along with ham steak and olive fread cubes, and mixed raw vegetables pieces.
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