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Greek Fondue with Red Bell Peppers, Oregano and Feta
- Active Time 20m
- Total Time 20m
- 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)
Toss the Emmentaler cheese and cornstarch in a large bowl. Bring the wine, lemon juice and half of the garlic to simmer in heavy large saucepan over high heat. Reduce the heat to
medium. Add 1 handful of cheese to the wine and whisk until almost melted. Repeat
with the remaining cheese in about 5 more batches. Continue whisking until
completely melted and the fondue begins to bubble, about 1 minute. Whisk in the ouzo.
Mix in the olives, bell peppers, 2 teaspoons oregano and the remaining minced garlic.
Transfer to a fondue pot and keep warm over a fondue burner. Sprinkle the feta cheese
and remaining 1 teaspoon oregano over the 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 Publisher. All rights reserved.
nutrition information per serving
403 calories; 27g total fat; 86mg cholesterol; 519mg sodium; 10g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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