I found this recipe from the 1996 postings to this list. Does anyone know
which Graham Kerr book this comes from? What would you use for dippers in
this fondue? Bread? I'm still looking for more fondue ideas.
Kathleen
* Exported from MasterCook *
Fondue
Recipe By : Graham Kerr
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds sweet potatoes
1 cup white wine
1 cup stock
1 garlic clove
2 ounces strong cheddar
1 tablespoon cornstarch
2 tablespoons stock
lemon juice
salt and pepper
Bake 1.5 lb of sweet potatoes, scoop out the flesh and put it through a
ricer. Heat a cup of white wine (reisling) with a cup of stock, and a
whole garlic clove. Add the potatoes. He added 2 ounces of grated strong
cheddar here, you could use soy cheese. This was then thickened with 1
tablespoon of cornstarch dissolved in 2 tablespoons of stock. Then either
push the mixture through a wide mesh sieve, or put in the food processer to
make a smooth creamy fondu. Season with a tablespoon of lemon juice and
salt and pepper.
Posted to fatfree digest V96 #94 by Louise <lou@xxxxxxxxxxxxxxxxxxxxxxx> on
Apr 4, 1996, converted by MC_Buster.
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