| 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
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