3/4 cup milk
1 tbsp dijon-style mustard
2 tsp onion powder
1/4 tsp salt
1 dash ground black pepper
3/4 cup apple juice
1/4 cup all-purpose flour
6 oz (1 1/2 cups) shredded sharp cheddar, cheese
4 cup italian bread cut in 1-inch cubes
4 cup assorted blanched vegatables, cut i, n bite-s
1 pieces
Directions
In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over
medium heat until mixture thickens and boils; cook and stir one
minute longer. Remove from heat; add cheese; stir until melted.
Transfer to a fondue pot; keep warm. Serve with bread cubes and
assorted vegetables. This makes 4 portions (about 2 cups).
From: Steve Herrick Source: Best Recipes Mar/Apr 1991
Servings: 4 servings
Cheddar Harvest Fondue Recipe brought to you by Recipe Ideas
Categories: Cheese; Fondue
The History of Recipes
It is actually possible to trace the history of written recipes back into distant history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times made use of a good variety of spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Moving on, we have two interesting cookery books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather descriptions of the types of meals on the menues of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices like basil and rosemary. These new foods and spices caused a torrent in recipe publications, the majority of which still exist in private collections. By the advent of the 1900s, recipe books were increasing in popularity mostly as a result of better eduction, people having increased free time and a general increase in wealth. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cheddar Harvest Fondue recipe.
