Full Product Manual

84 • NuWave
™
PIC
®
Double Complete Cookbook
Three Cheese Fondue
Serves: 4-6
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose our
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar
cheese, cubed
7 ounces Swiss cheese, cubed
Directions:
1. Bring wine to boil in small saucepan
on Max/Sear.
2. In medium sauté pan, melt butter
on Medium-Low (175˚F).
3. Whisk in our and cook for about
5 minutes, stirring constantly.
4. Whisk wine into our mixture, and
stir slowly until smooth.
5. Slowly add cheese cubes, stirring
until cheese is completely melted.
6. Lower temperature to 120˚F.
Creamy Vegetable Fondue
Serves: 4-6
¼ cup milk
¼ cup white wine
1 (8-ounce) package shredded
Cheddar cheese
1 (8-ounce) package shredded
Monterey Jack cheese
1 (8-ounce) package shredded
cream cheese, softened
¼ cup chopped green onions
¼ cup frozen spinach, thawed
and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground
black pepper
Directions:
1. Combine milk, white wine, and
cheese in medium saucepan
on Medium (275˚F).
2. Cook cheese mixture for about
10 minutes, stirring frequently,
until melted.
3. Stir in green onions, spinach,
mustard, cayenne, garlic powder
and black pepper.
4. Continue cooking for about 10
minutes, until all ingredients are
well blended.
5. Reduce temperature to 120˚F to
keep warm.