with Roasted Vegetables & Fruit
4 potatoes cut into 1 inch cubes, roasted
(see my recipe for roasted vegetables)
1/2 loaf French bread, cut into 1 inch cubes
Variety of items to dip in fondue: cooked
meats, fruit, roasted veges, raw veges...
1 tsp garlic powder
1/2 tsp white pepper
1 tsp dry mustard
1/2 cup white wine
2 cups raw, grated pumpkin
10 ounces cheddar cheese
8 ounces swiss cheese
16 ounces CREMA, 100% leche de Vaca
or if unavailable 1 cup sour cream
3 tsps cornstarch
Cook raw pumpkin in small pot for 10 min-
utes over low-medium heat with 1/4 cup
water. Place in blender with CREMA (or
sour cream) garlic powder, pepper, and
mustard and beat until smooth.
Place wine in a medium, heavy-bottomed
saucepan and bring to a simmer over
medium heat. Add pumpkin mixture and
continue to heat on medium.
Cut cheeses into cubes, or shred. In
separate bowl, toss the cheeses with
cornstarch. Add a handful of cheese
at a time to the pumpkin mixture and
continue to stir till all cheese is melted.
Cheese fondue can gently bubble, but
do not boil. Transfer to cheese fondue
pot and keep warm...serve immediately!
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