Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to In His Hands      

Recipe Categories:

    Chimay Grand Cru Fondue

    Source of Recipe


    List of Ingredients

    1 pound Chimay Grand Cru, rind removed, grated
    1 clove garlic, end cut off and discarded
    2 tablespoons plus 2 teaspoons cornstarch
    1 cup Chimay beer
    2 tablespoons plus 2 teaspoons cornstarch
    ½ teaspoon salt
    black pepper in a mill
    ½ teaspoon freshly squeezed lemon juice


    Vigorously rub the exposed end of the garlic over the surface of a medium bowl. Discard the garlic.
    In the bowl, combine the grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside.
    Pour the beer into a fondue pot or heavy-bottomed sauce pan and bring to a boil over medium-high heat.
    Once the liquid has come to a boil, slowly add the cheese and cornstarch mixture, one-quarter at a time, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition.
    Once all of the cheese has been added, cook over medium heat for 1 minute. Season with the salt, pepper and lemon juice.
    Remove the pot from the heat and serve.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |