Warm Goat Cheese Fondue
- 2 tb Shallot, minced
- 1 tb Corn oil
- 2 tb Thyme, fresh, chopped
- 3/4 c Whipping cream
- 5 1/3 oz Goat cheese, crumbled
- 1/2 ts Salt
- 1/2 ts Pepper, cracked
Cook shallot in oil in a large nonstick skillet until tender, stirring
often; stir in chopped thyme and whipping cream. Bring to a boil, stirring
constantly; remove from heat. Whisk in goat cheese, salt and pepper until
smooth. Yeild about 1 1/2 cups
Notes: This is served with Warm Goat Cheese and Potato Salad
Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein; 4g
Carbohydrate; 101mg Cholesterol; 415mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From: terry pogue
Date: Mon, 9 Dec 1996 13:17:28 +0100
often; stir in chopped thyme and whipping cream. Bring to a boil, stirring
constantly; remove from heat. Whisk in goat cheese, salt and pepper until
smooth. Yeild about 1 1/2 cups
Notes: This is served with Warm Goat Cheese and Potato Salad
Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein; 4g
Carbohydrate; 101mg Cholesterol; 415mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From: terry pogue
Date: Mon, 9 Dec 1996 13:17:28 +0100
