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Sheese fondue with seedy breadsticks


Breadsticks:
1 cup very warm water
2 tsp. traditional or quick yeast
1/2 tsp. evaporated cane juice
1 tbs. olive oil
1/2 tsp. lemon juice
1 1/2 cup whole wheat flour
1/3 cup seeds (seasame, poppy, flax)
1/2 tsp. sea salt

Pre-heat oven (420F). Dissolve sugar & yeast with warm water in a large mixing
bowl -allow to puff. Whisk in olive oil, sea salt, lemon juice and then flour - added
slowly and whisked quickly until stiff and not sticky. Kneed dough well, cover with
a cloth & allow to rise atop warm oven. After 25min. punch dough & kneed again.
Mold into a log, cut into 8 equal slices & roll into sticks on a board covered with
mixed seeds. Bake  at 420F for 15 min. on a lightly greased pan.

Fondue:
2 peeled garlic cloves
1/3 cup of soy milk
1/2 wheel of grated Strong Cheddar Sheese
1/4 cup fresh chopped parsley
(optional ) 2 tbs. dry white wine
(optional) a trickle of Kirch
sea salt and fresh ground pepper

Smash garlic & rub inside of fondue pot or double-boiler. Warm soy milk on med.
heat, slowly whisk in finely grated Sheese with a fork until melted and smooth.
Stir in parsley and liquor, add salt and pepper to taste. Keep warm and serve
with seedy breadsticks - serves 8.