1 cup of white grape juice
1 clove of garlic, minced
2 tsp. of curry powder
1/2 tsp. of salt
2 tbsp. of dry sherry
2 tsp. of cornstarch
4 cups of shreddedUniekaas® Alpenhorn™ Baby Swiss
1/4 cup of lemon juice
1 clove of garlic, minced
2 tsp. of curry powder
1/2 tsp. of salt
2 tbsp. of dry sherry
2 tsp. of cornstarch
4 cups of shreddedUniekaas® Alpenhorn™ Baby Swiss
1/4 cup of lemon juice
In a medium sized heavy bottomed sauce pan, heat grape juice, garlic, curry powder and salt until barely simmering. In a cup dissolve the cornstarch in the sherry; add the juice to the mixture, stirring until slightly thickened. Add the Uniekaas® Alpenhorn™ Baby Swiss, a handful at a time, stirring until the cheese is melted before adding more. Gradually stir in lemon juice. Transfer the fondue to an enamel or ceramic fondue pot and keep warm over fondue burner. Serve immediately with pieces of cooked chicken, turkey or apples, plums and pineapple cut into bite sized pieces.
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