| 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
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