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Greek Fondue with Red Bell Peppers, Oregano and Feta

Source: Cooking.com
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings
RECIPE INGREDIENTS
16 ounces Emmentaler cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon blanc)
1 tablespoon fresh lemon juice
2 garlic cloves, minced
3 tablespoons ouzo (unsweetened anise liqueur)
1/2 cup chopped pitted brine-cured black olives, such as Kalamata
1/2 cup finely chopped drained roasted red peppers from jar
3 teaspoons finely chopped fresh oregano
3/4 cup crumbled feta cheese
Assorted dippers (see list below)
DIRECTIONS
Toss Emmentaler cheese and cornstarch in large bowl. Bring wine, lemon juice and half of garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in ouzo.


Mix in olives, bell peppers, 2 teaspoons oregano and remaining minced garlic. Transfer to fondue pot and keep warm over fondue burner. Sprinkle feta cheese and remaining 1 teaspoon oregano over fondue and serve. Accompany with a platter of assorted dippers, fondue forks and plates.


DIPPERS: Cubed crusty bread, fresh fennel wedges, red bell pepper squares, 1-inch pieces of broiled or grilled leg of lamb, cooked large shrimp.


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet & Savory Fondue Pots
Nutrition Facts per Serving
Yield:   6 servings
Calories: 403
Fat. Total: 27g
Protein: 24g
Carbohydrates, Total: 10g
Sodium: 519mg
% Cal. from Fat: 60%
Cholesterol: 86mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: mary, WV Reviewed: 12/29/2011
Sounds fantastic!
I've not tried this but think I definitely will. I love all the ingredients and love traditional fondue. Also love the idea of cooked lamb cubes and/or shrimp as dippers. I think, though, that I would leave out the ouzo cause I really DON'T love anise flavor!! :)
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