80 • NuWave
®
PIC Gold Complete Cookbook
Three Cheese Fondue
Serves: 4-6
8 oz white wine
½ oz butter
½ oz all-purpose our
7 oz Gruyere cheese, cubed
7 oz sharp Cheddar
cheese, cubed
7 oz Swiss cheese, cubed
Directions:
1. Bring wine to boil in small saucepan
on Max/Sear.
2. In medium sauté pan, melt butter
on Medium-Low (80˚C).
3. Whisk in our and cook for about
5 minutes, stirring constantly.
4. Whisk wine into our mixture, and
stir slowly until smooth.
5. Slowly add cheese cubes, stirring
until cheese is completely melted.
6. Lower temperature to 50˚C.
Creamy Vegetable Fondue
Serves: 4-6
2 oz milk
2 oz white wine
1 (8-oz) package shredded
Cheddar cheese
1 (8-oz) package shredded
Monterey Jack cheese
1 (8-oz) package shredded
cream cheese, softened
2 oz chopped green onions
2 oz frozen spinach, thawed
and drained
5 ml ground dry mustard
5 ml ground cayenne pepper
5 ml garlic powder
5 ml coarsely ground
black pepper
Directions:
1. Combine milk, white wine, and
cheese in medium saucepan
on Medium (135˚C).
2. Cook cheese mixture for about
10 minutes, stirring frequently,
until melted.
3. Stir in green onions, spinach,
mustard, cayenne, garlic powder
and black pepper.
4. Continue cooking for about 10
minutes, until all ingredients are
well blended.
5. Reduce temperature to 50˚C to
keep warm.
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