Today was the day for the big Christmas grocery run. But when I clicked on the link to the recipe for our now traditional Christmas Eve Crockpot Cheese Fondue (to ensure I got the right ingredients), it was broken! I emailed the webmaster at the Calgary Herald, where the recipe was first published, and within an hour he'd saved our Christmas Eve by providing me with a copy of the recipe. I am sharing it here so it is not lost again. We'll be enjoying this with Hugh's caesar salad on the night of the 24th. Easy and no fail. Merry Christmas!
Christmas Eve Crockpot Cheese Fondue
1 clove garlic, halved
1 3/4 cups (425 mL) dry white wine
2 cups (500 mL) shredded Emmental cheese (8 oz/250g)
2 cups (500 mL) shredded Gruyere cheese (8 oz/250 g)
1/4 cup (50 mL) all-purpose flour
Pinch each pepper and grated nutmeg
Rub inside of slow cooker with cut sides of garlic; discard garlic. Turn slow cooker to high. Cover and heat until insert is hot, about 5 minutes.
Meanwhile, in a saucepan, bring wine to a boil. In large bowl, toss together Emmental, Gruyere and flour; set aside.
Pour wine into slow cooker. Add cheese mixture by handfuls, stirring thoroughly after each addition.
Cover and cook on high until cheese is melted, about 30 to 45 minutes.
Stir in pepper and nutmeg.
While both white and brown versions of best basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index.
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