this was a really good recipe, however, I needed to alter it because it wasn't as flavorful as I would have liked. I adjusted the recipe as follows: add an extra 1/2 cup of white wine (a good portion of it evaporates while simmering). Delete the 2 Tablespoons of flour. It made it too pasty and glue-like. Add an extra 1/4 teaspoon of nutmeg. Add a half cup of dry cooking sherry. The next time I make it, I'll also add some minced garlic clove, ground black pepper, and lemon juice to add a bit of zing to it. The original recipe was good but extremely mild. A good base to work with, though, for your own kitchen experiments. The extra wine and sherry will give it a sure kick. I served it in a rye bread bowl, and it turned out to be more of a spread vs. a fondue (did not have room for a crock pot on the hors d'oeuvre table). Highly recommended with green apple slices, veggies, and chopped up rye bread.
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this was a really good recipe, however, I needed to alter it because it wasn't as flavorful as...