MELTING POT FENG SHUI CHEESE FONDUE
Source: The Melting Pot
From: Sacramento & Co., News10, Food, 2007

4 ounces sake/wine base
1 teaspoon chopped garlic
1 teaspoon minced shallots
Crushed red pepper
8 ounces Butterkase and Fontina cheese, shredded
3 teaspoons chopped scallions

SAKE/WINE BASE PREPARATION:
Pre-make the sake/wine base by combining 6 ounces dry sake, 3 ounces Kikkoman Mirin Rice Wine, and 8 ounces White Wine.

TO PREPARE THE FONDUE:
In a double boiler/fondue pot add 4 ounces sake/wine base and turn on the heat.

As the sake/wine base is warming, add the 1 teaspoon of garlic and 1 teaspoon of shallots. Add crushed red pepper to taste and let simmer for 30 seconds. Add small quantities of the Butterkase and Fontina cheese blend using a whipping motion until cheese is melted and repeat until fondue is the consistency of warm honey. Add 3 teaspoons scallions and fold into cheese.

Dipping items can include bread cubes, Granny Smith apple cubes, carrots sticks, celery stick and cauliflower.

Serves 2