Recipe - Ployes (Griddle Cakes)

1 Clove garlic, halved
1 7/8 cup Beer
3 1/3 cup Cheddar cheese, grated
1/8 cup Butter
1 teaspoon Dry mustard
2 tablespoon Cornstarch

Rub the cut side of the garlic on the inside of the fondue pot. Pour in the
beer and heat until just bubbling. Gradually add the cheese, stirring until
melted. Stir in the butter. Blend the mustard and cornstarch with a little
water and stir into the fondue. Continue to cook over a gentle heat until
it thickens. Reduce heat to keep warm.

Typed into MasterCook by Lisa Johnston My notes: If you have ever been to
The Melting Pot, this is almost exactly their cheddar fondue. They do not
use butter and I don't think it needs it. They also use a 3 parts sharp
cheddar to 1 part Swiss Emmanthaler (sp?) mix of cheese this adds a nice
bite, but the swiss makes it not too sharp. They also just coat the cheese
in some flour instead of using cornstarch and water. A little bit of ground
white pepper is also good.

Notes: As the name implies, this fondue should be served with chunks of
crusty white bread, pieces of celery, pickled onions, gherkins, cherry
tomatoes and wedges of crisp dessert apple.
Per serving: 486 Calories; 36g Fat (71% calories from fat); 24g Protein; 9g
Carbohydrate; 112mg Cholesterol; 640mg Sodium

Recipe by: Le Creuset's Fondue Cookery Posted to MCRecipe Digest V1 #624
by Elisabeth Johnston ejohn03@emory.edu on May 29, 1997