CHEESE FONDUE
12 ounces Swiss cheese (or cheddar, Gruyere, or a combination)
4 tablespoons flour
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1 garlic clove
3 tablespoons butter
2 1/4 to 2 1/2 cups milk
Juice from a lemon
Dippers, such as French bread, carrots, peppers, broccoli, or cherry tomatoes
First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.
In a separate bowl, stir together the remaining 3 tablespoons of flour, paprika, and nutmeg. Set aside. Melt the butter in the pan over medium-low heat with the garlic then stir in the four mixture until it is smooth. Add the milk, 1 cup at a time, and stir constantly until the sauce is creamy and warm. Next, add the grated cheese by the handful, stirring well after each addition. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste. Transfer to the fondue pot and enjoy.
FAUX ESCARGOTS
Whipped cream cheese
Tortillas
Lettuce
Sliced deli meat of your choice
Sliced Cheese of your choice
Gherkin pickles
Chives (whoops, we forgot!)
Spread a thin layer of cream cheese on tortilla. Layer the lettuce, then the meat and cheese and roll it up tightly. With seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the heads, cut a pickle in half at an angle. Poke 2 small holes in the uncut end and stick pieces of chive for antennas. Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick if necessary. Makes 4 to 6 pinwheel sandwiches.
Would definitely have looked better WITH the chives so the escargots had their antennae!!
