Classic Canadian Fondue gets twisted for a fun family friendly dinner. “Fall” in love with this cheesy fondue that includes crispy chicken wings and a bounty of autumn vegetables.
|1 Pkg||of Maple Leaf Prime Naturally Chicken wings|
|2 cups||dry Ontario white wine|
|1 tbsp||garlic, minced|
|5 cups||oka cheese rind removed, grated|
|3 1/2 cups||3 year old aged sharp cheddar, grated|
|2 tbsp||corn starch|
|1 tsp||Worcestershire sauce|
|2 tbsp||Dijon mustard|
|1/4 tsp||black pepper|
|1/8 tsp||cayenne pepper|
|1 tbsp||Canadian whiskey|
|1 Pkg||steam in the bag our compliments vegetable medley|
|2 cups||baby potatoes, boiled and drained|
|1 cup||cherry tomatoes|
|1||small French baguette, toasted and cubed `|
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Cook chicken¬¬¬ per package direction.
Pour wine into a medium sauce pan reserving 2 tbsp. Add in garlic and bring to a boil. Reduce heat to medium. Using a wooden spoon stir in both cheeses until melted.
Combine reserved wine and cornstarch into a small bowl. Whisk in Worcestershire, Dijon, black pepper, nutmeg and cayenne. Add mixture to cheese sauce and stir to combine. Simmer until mixture is slightly thickened and sauce is smooth and creamy. About 3 to 5 minutes. Stir in whiskey.
Transfer to a fondue pot or keep warm until ready to serve.
Serve with chicken wings, vegetable assortment and toasted bread.
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