- 1 tbsp butter
- 1 tbsp flour
- salt and cracked pepper
- 1/4 tsp cayenne
- 1 1/2 cups cheddar cheese, grated
- 1 tsp dijon
- 3/4 cup light beer
- 3 frankfurters
- Grill the frankfurters.
- Meanwhile, heat the butter in a medium saucepan. Stir in the flour.
- Whisk in the salt, cayenne, pepper, and cheese.
- Keep stirring and add the dijon. Cook until the cheese is melted.
- Stir in the beer and cook for 5 minutes. Check the seasoning.
- Serve the frankfurters with the cheese sauce to dip.
- 1/3 lb gruyere, grated
- 1/3 lb emmenthal, grated
- 1/2 lb mozzarella, grated
- 1 heaping tsp cornstarch
- 2 garlic cloves, minced
- 10 oz. dry white wine
- pinch of nutmeg
- black pepper
- french bread, cubed
- sliced apple
- broccoli florets
- sausages, sliced
- Heat the fondue dish or a saucepan.
- Add the garlic and pour in the wine. Stir in the cheese until melted.
- Add the nutmeg and some pepper.
- Serve with the french bread, apples,sausage, and broccoli to dip.
- 4 oz. old cheddar cheese, grated
- 1 1/2 oz. gruyere, grated
- 1 tsp dijon
- 1/2 tsp of another mustard
- 2 tbsp ale
- 2 slices sourdough bread
- 2 eggs
- salt and pepper
- 1 tsp worchestershire sauce
- cayenne
- Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
- Mix well until melted.
- Preheat the broiler.
- Check the seasoning of the sauce and adjust to taste.
- Toast the bread.
- Poach the eggs lightly.
- Spread the cheese mixture onto the toast and broil until golden.
- Top with a poached egg. Season lightly.
- Serve.
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