INGREDIENTS
3 cups Edam cheese (finely grated)
3/4 cup dry white wine
1 clove garlic, halved
3 teaspoons lemon juice
2 avocados, halved and stoned
2 teaspoons cornstarch
5 tablespoons thick sour cream
2-3 green veggies (I used asparagus and broccoli)
2-3 potatoes, cut in wedges
1 lb. Pork, Chicken or Beef
1 tsp. olive oil
Salt & Pepper to taste
DIRECTIONS
1. Scoop out the flesh from the avocados into a bowl and mash until smooth. Mix in the lemon juice. Rub the inside of a medium saucepan with cut clove of garlic. Pour in wine and heat until bubbling. Over a gentle heat, stir in cheese by the handful and cook until melted.
2. In a small bowl, blend the corn starch with the sour cream. Add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently.
3. Light toss green veggies and potatoes in olive oil, salt and Peppers. Salt and pepper the meat to taste. Put green veggies, potatoes and meat on grill, staggering so the veggies aren't overdone.
4. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
