Traditional recipes

Fog City Fondue

 Fog City Fondue

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Cooking tip: While cooking broth, as the level gets low, pour into a glass measuring cup to determine the volume. If it’s above 1/2 cup, pour back into saucepan and continue to cook. If it’s below 1/2 cup, add water to make 1/2 cup.

Tip: If your fondue is not smooth, puree briefly with a stick blender or in a blender or food processor.


  • 1.5 Cups vegetable broth
  • 1 Cup Blue Diamond Original Unsweetened Almond Breeze
  • 8 Ounces Teleme cheese
  • 2 cloves garlic, minced
  • 3 Cups shredded sharp Cheddar cheese
  • 1 Cup shredded Swiss or Jarlsberg cheese
  • 2.5 Tablespoons flour
  • 1 Teaspoon spicy brown mustard
  • 1/2 Teaspoon Maggi Seasoning or to taste (optional)
  • Freshly ground pepper to taste
  • Cubed San Francisco Sourdough Bread

Watch the video: Unboxing 1976 Oster Fondue Pot! (July 2022).


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