CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Swiss |
Dujour04 |
1 |
servings |
INGREDIENTS
16 |
oz |
Dry white wine |
16 |
oz |
Chicken stock |
2 |
oz |
Kirshwasser |
3 |
|
Cloves garlic; minced |
1 |
lb |
Gruyere cheese; grated |
1 |
lb |
Swiss cheese; grated |
3 |
tb |
Cornstarch |
INSTRUCTIONS
Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to
a simmer, allow to simmer for 5 minutes.
Mix Gruyere cheese, Swiss cheese and cornstarch together.
Reduce heat to low and using a wooden spoon, sprinkle some of cheese
mixture into liquid and continue to stir in small amounts of mixture
until all cheese is incorporated and fondue is smooth and melted.
Keep warm and serve warm.
Yield: 1 quart
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9454 - ROBERT WONG
Converted by MM_Buster v2.0l.
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