| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
c |
White wine |
| 1/2 |
|
Whole garlic clove; pressed |
| 1 |
lb |
Gruyere cheese; grated |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Kirsch |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving. Serve with
chunks of French bread, slices of apples and pears, and quartered carrots
to dip in cheese.
Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden"
<cranew@foothill.net> on Oct 22, 97
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