| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Essnce02 | 1 | servings |
INGREDIENTS
| 1 | Garlic clove; crushed | |
| 2/3 | c | Dry white wine |
| Juice of half a lemon | ||
| 8 | oz | Gruyere cheese; shredded |
| 2 | ts | Cornstarch |
| 1 | tb | Kirsch |
| Freshly ground pepper; to taste | ||
| Grated nutmeg; to taste | ||
| === FOR DIPPING === | ||
| 1 | c | Cubed French bread |
| 1/2 | c | Broccoli florets; blanched until |
| Tender; and cooled | ||
| 12 | Cherry tomatoes | |
| 1/2 | c | Quartered artichoke hearts |
INSTRUCTIONS
Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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