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Laurentian Fondue https://www.metro.ca/userfiles/image/recipes/fondue-laurentienne-2346.jpg PT15M PT10M PT25M
Rub garlic clove around inside of fondue pot.Put three grated cheeses in the pot.Pour in 1 1/4 cups + 2 tsp. (310 mL) St-Ambroise pale ale.Cook on the stove over low heat, stirring constantly until all cheese is melted.Mix cornstarch with 4 tsp. (20 mL) ale. Stir into pot.Season to taste with nutmeg and freshly ground pepper.Serve immediately with large cubes of crusty bread and vegetables.
4.5
3 2 5 2
1 garlic clove 1 1/4 cups (315 mL) grated Mont St-Benoit cheese 1 1/4 cups (315 mL) grated Chalisberg cheese 1 1/4 cups (315 mL) grated Clos St-Ambroise cheese 330 mL St-Ambroise pale ale 1 tsp. (5 mL) cornstarch 1 pinch nutmeg ground pepper to taste
Laurentian Fondue

Laurentian Fondue

Rate this recipe
2 Votes
4.5
cups
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    garlic clove
  • 1 1/4 cups
    (315 mL)
    grated Mont St-Benoit cheese
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    PARMIGIANO REGGIANO

    PARMIGIANO REGGIANO

    $12.99 /lb

    AGED 24 MONTHS DELI CUT, 2.86/100 g


  • 1 1/4 cups
    (315 mL)
    grated Chalisberg cheese
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO

    PARMIGIANO REGGIANO

    $12.99 /lb

    AGED 24 MONTHS DELI CUT, 2.86/100 g


  • 1 1/4 cups
    (315 mL)
    grated Clos St-Ambroise cheese
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO

    PARMIGIANO REGGIANO

    $12.99 /lb

    AGED 24 MONTHS DELI CUT, 2.86/100 g


  • 330 mL
    St-Ambroise pale ale
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    Flyer Deal  (1)
    BUDWEISER NON-ALCOHOLIC BEER

    BUDWEISER NON-ALCOHOLIC BEER

    $8.99 ea.

    6 X 341 ml


  • 1 tsp.
    (5 mL)
    cornstarch
  • 1 pinch
    nutmeg

  • ground pepper to taste
Imprimer ma sélection

Preparation

Rub garlic clove around inside of fondue pot.

Put three grated cheeses in the pot.

Pour in 1 1/4 cups + 2 tsp. (310 mL) St-Ambroise pale ale.

Cook on the stove over low heat, stirring constantly until all cheese is melted.

Mix cornstarch with 4 tsp. (20 mL) ale. Stir into pot.

Season to taste with nutmeg and freshly ground pepper.

Serve immediately with large cubes of crusty bread and vegetables.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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