A Mail Art St. Patrick’s Day/Springtime/Birthday card from my sister.
The back features a “Cheddar & Whisky Fondue Recipe” housed inside of a Jameson whiskey label pouch.
The recipe goes as such:
A touch of whisky gives this rich cheddar fondue a Scottish highland fling. It is fast and easy to make using few ingredients.
1 cup minced sweet onion
1 Tbsp butter
1 cup milk
1 pound grated extra-sharp cheddar cheese
1 Tbsp cornstarch
1/4 cup Scotch whisky [although if I take the hint, Jameson is also acceptable]
Cubes of rye and onion bread for dippers
- In a heavy saucepan, gently saute the onions in the butter until soft and translucent. Add milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.
- Whisk together cornstarch and whisky until smooth. While constantly stirring, slowly pour whisky mixture into cheese mixture and continue to cook until thickened.
- Pour cheddar whisky fondue into a fondue pot or heat-proof bowl.
- Serve with rye or onion bread cubes as dippers.
Thank you Ivy, that sounds delicious! I will have to make some soon.