TRUDEAU FONDUE RECIPES

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Steps:

• For the shrimp: Sprinkle shrimp with lemon juice, cover and allow to sit about 20 minutes.
• For the yogurt and chive dip: Stir together yogurt, cream, lemon juice, salt and pepper. Rinse chives, shake dry and cut into rolls and stir well, season to taste.
• For the apple-tomato dip: Peel apple, cut into quarters, remove seeds and cut 2-3 thin columns of a quarter, drizzle with lemon juice and set aside for garnish. Finely grate remaining apple. Rinse and trim scallion and finely chop the white and light green. Combine tomato ketchup with apple and scallion, stir well and season with cayenne pepper and garnish with apple slices.
• For Asian dip: Peel ginger and cut into very fine strips. Combine soy sauce with lime juice, stir well and mix in ginger strips.
• Heat oil in a fondue pot on the stove, then place the pot on a burning heater. Supply shrimps with fondue forks and vegetables, for example in small fondue bowls. Cook shrimp for 1-2 minutes. Serve dips on the side.