Winter is Perfect for Fondue

Take a step back in time to the '60 and '70s. The time when parties and get together were so very different as the time then was as well. Fondue was a feature of those days that would bring the gang together. Try this delicious recipe and share with a few friends.



Gourmet Magazine Welsh Rabbit

Cheddar cheese (or any sharp cheese mixture), grated, to equal 4 cups (this equals one bowl grated in my food processor)
2 tablespoons flour
1 teaspoon dry mustard
scant teaspoon cayenne pepper
scant teaspoon paprika
2 tablespoons butter
1 cup beer

bread. toast it while you do the rest.

Grate cheese, and toss with next four ingredients.
In saucepan, melt butter and add beer.
Add cheese mixture 1/4 cup at a time, whisking until smooth.

Pour into fondue pot, and make sure there's a little fire burning to keep it warm. Look at it lovingly before tearing in.