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Paul David Tripp
Charlie’s Cheese Fondue
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
French
Appetizers, Cheese, Breads, Muffins & r
12
Servings
INGREDIENTS
2
Cloves garlic
1/2
lb
Gruyere cheese — cubed
1/2
lb
Swiss cheese — cubed
3
tb
All-purpose flour
1
c
Dry white wine
1
oz
Brandy
1
oz
Kirschwasser
1
ts
Salt
1
lg
Glazed fondue pot
Or heavy bottomed saucepan
INSTRUCTIONS
MYSEASONING mix: 1 tablespoon granulated garlic 1 tablespoon dried chives 1
tablespoon parsley flakes 1 tablespoon restaurant black pepper (GRIND
THIS MIX REAL FINE -- AND RESERVE)
1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub
garlic cloves in bottom of fondue pot(if you like-and leave in pot. 3- Add
white wine-put on medium heat and heat until bubbles form on bottom of pot.
4- Add floured cheese one handful at a time and stir, mixing constantly as
they start to melt. 5- Once all the cheese is incorporated into the mix,
pour in the brandy and Kirsch, adjust seasoning with MYSEASONING and salt.
6- Serve on brazier at table, dip french bread cubes, apples, oranges,
virtually anything into fondue and enjoy. 7- As the fondue continues to
cook, scrape the bottom regularly and eat the "Graton" (crust)that forms on
the bottom of the pot.
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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