Member of the BannerWomen Network






Trinculo's Cafe has won the



award!



August 15, 2001

Allllll rrrright, lassies and lads, it's time to ferret out yer auld kilt 
and belly up to the stove for a taste o'somethin' that will mek yer tummy
grin along with yer mouth. 
Aye, there'rrre some of you who wish summer would last forrrrever - but to us
harrrrdy New Englanders, there's nothing like a crrrrisp autumn twilight, 
especially when accompanied by a rrrrich, satisfying bit 'o din. 
Get rrrready for those cool fall evenings with this rrrrrecipe for an auld 
Scottish favourite that's perfection itself when served with a fresh 
green salad and a mug o' brown ale. 
Guid eatin'!




Highland Fondue

1 small onion, finely chopped 
3 TBSP. unsalted butter 
1 cup milk 
1 lb. (4 cups) aged Cheddar cheese, grated 
3 TBSP. cornmeal 
4 TBSP. whiskey 
1" cubes of rye, onion & pumpernickel bread 

Put onion and butter into a saucepan and cook over a gentle heat 
until onions are soft and translucent. Add milk and heat until bubbling.
Gradually stir in grated Cheddar and continue to cook until melted, 
stirring frequently. 

In a small bowl, whisk cornmeal and whiskey until smooth; then add 
to cheese mixture and cook 2-3 minutes until thickened, stirring 
frequently. Pour into heated fondue pot and serve with bread cubes 
for dipping.



Click here to see another recipe.
Click here to check out the currently featured recipe.


Until next time, see you around the galaxy.



Click the signature to email the Stray Gourmet. Send your
favorite recipe, or ask for one. Perhaps your request or
contribution will be featured on this site in the future.



Contents © 1996-2001 The Stray Gourmet


Exploring the Epicurean with The Stray Gourmet
is sponsored by

Regina's Lair: The Smile of The Tiger







This site is listed in Recipe Collections.

 




 
 


Are YOU a nerd? Visit


Do you search a lot? Try 
SEARCHALOT
 
 
 SearchHippo