From Our Recipe Box to Yours...

     Today's recipe is inspired by my new cooking magazine Food Network Magazine and the season of Lent. Being a Catholic, I am encouraged to abstain from eating meat on Fridays. So, I am always on the lookout for new meatless recipes to try. The focus in this month's magazine is cheese. The recipe I have chosen is fun and meatless: Cheese Fondue.

Cheese Fondue

12 oz. gruyere cheese, shredded (about 4 cups)

4 ounces sharp cheddar cheese, shredded (about 1 cup)

2 T. all-purpose flour

1 clove garlic, halved

1 C. dry white wine

1 T. fresh lemon juice

2 tsp. dijon mustard

1/4 tsp. freshly grated nutmeg (optional)

Assorted dippers, for serving.

1. Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.

2. Whisk the wine,  lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.

3. Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.

WIERDLY GREAT

Try these unlikely dippers:

Iceberg lettuce

Dried figs

Pasta

Avocado

Pearl onions (blanched)

Mini hot dogs

Candied walnuts

Gherkins

Pineapple

Popcorn

Bacon

Shredded wheat

Mini bagels

Butternut squash (roasted)

Celery

Corn on the cob

Croissants

Grapes

Beef Jerky