Wedding Refreshments: Cheese Trays and Cheese Fondue

Cheese trays and cheese fondue have stood the test of time as wedding reception finger foods.

| May/June 1985

The simplest solutions are often the best, and what could be a simpler than providing cheese trays — layered slices of assorted cheeses and fresh fruit — as wedding refreshments? Serve them along with slices of Swedish rye bread and bowls of whipped butter and mayonnaise.

But if you’re feeling a little more adventurous (and not too overwhelmed by all the other preparations left to do), we’d also like to suggest our curry fondue and cheese fondue recipes. The rye bread is good with them as well.

Curry Fondue Sauce

12 tablespoons flour
6 cups milk
12 tablespoons butter
2 1/2 teaspoons salt
1 tablespoon curry powder
1 teaspoon granulated garlic
1/4 teaspoon pepper

Mix the flour with 3 cups of cold milk. Melt the butter over a low flame and add the other 3 cups of milk to it. When the milk is heated, slowly add the flour-milk mixture while stirring constantly. Put in the salt and spices, and cook the sauce over a low heat until it thickens. Keep the sauce warm in a fondue or slow cooker.

Cheese Fondue

Follow the above recipe, omitting the curry and adding 2 cups of grated cheese. (Cheddar and Swiss are both excellent choices.) Garnish with a generous amount of Fresh parsley.

See A Natural Foods Wedding Feast for more recipes.

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