| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Cheese | 6 | Servings |
INGREDIENTS
| 1 | Clove garlic; cut in half | |
| 2 | c | Dry white wine; neuchatel, rhine or chablis |
| 1 | lb | Emmenthaler or gruyere; or a mix; finely cut not grated |
| 3 | tb | Corn starch |
| 3 | tb | Kirsh or brandy |
| Salt | ||
| Black pepper | ||
| 1 | pn | Nutmeg |
| 2 | Loaves crusty french or italian bread (baguettes) |
INSTRUCTIONS
From: mike.henley@yob.com (Mike Henley) Date: Sat, 5 Mar 94 10:03:00 -0600 Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer. From: 'The Houston Chronicle Food Section' - 2 MAR 1994 REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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