| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Mike04 | 8 | servings |
INGREDIENTS
| 1 | c | Swiss dry white wine |
| 1/2 | lb | Emmental cheese; grated |
| 1/2 | lb | Gruyere cheese; grated |
| 1/2 | lb | Appenzeller cheese; grated |
| 1 | tb | Lemon juice |
| 1/2 | c | Kirsch |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Cayenne pepper |
| Freshly-ground black pepper; to taste | ||
| Baguette style bread | ||
| === OPTIONAL FRENCH CHEESES === | ||
| Comte Beaufort or Tomme de Savoie |
INSTRUCTIONS
Use a ceramic fondue pot such as Caquelon. With ceramic fondue pot over heat source, add white wine and heat. Add 1/3 of each cheese and melt. Continue to add remaining cheese slowly. Be sure cheese is melted completely before adding more. When all of the cheese has been added and melted completely, add lemon juice, kirsch, nutmeg, cayenne and black pepper. Combine thoroughly. Dip pieces of bread into fondue and enjoy. This recipe yields 8 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C39) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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