True Canadian Cheese Fondue Recipes

TRUE CANADIAN CHEESE FONDUE

True Canadian Cheese Fondue image

This is from Canadian Living magazine. I'm not Canadian, so no expert, but I figure they know what they're talking about! A good substitute for the Oka cheese would be Raclette, Emmenthal or Port Salut. Cheese..mmmmmmmmmmmmmmmmm!

Provided by Charmie777

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry white wine
1 garlic clove, minced
1 1/3 lbs oka cheese, shredded (5 1/2 cups)
12 ounces cheddar cheese, shredded (3 cups)
2 tablespoons cornstarch
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 pinch grated nutmeg
1 pinch cayenne pepper
1 tablespoon whiskey
2 French baguettes, cut in 1-inch (2.5 cm)
assorted apples or pear, cored and cubed

Steps:

Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.

Nutrition Facts : Calories 373.5, Fat 19.3, SaturatedFat 12.1, Cholesterol 59.6, Sodium 489.9, Carbohydrate 17.7, Fiber 0.6, Sugar 1.7, Protein 16.8

CANADIAN WILD BERRY SAUCE

Canadian Wild Berry Sauce image

From Canadian Living magazine. Partridgeberries are also called lingonberries, and are similar to cranberries in taste. So this is a great substitution.

Provided by Charmie777

Categories Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups fresh lingonberries (partridgeberries) or 2 cups cranberries (or use frozen)
1/3 cup granulated sugar
2 cups fresh blueberries (or frozen)
2 tablespoons cornstarch
1 teaspoon vanilla

Steps:

In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL) water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries.
In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.).

Nutrition Facts : Calories 198.4, Fat 0.4, Sodium 1.9, Carbohydrate 49.5, Fiber 2.8, Sugar 38.4, Protein 0.9

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2005-07-14 Method. Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top. Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne.
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