| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, halved |
| 8 |
fl |
Dry white wine |
| 1 |
ts |
Lemon juice |
| 8 |
oz |
Grated Gruyere cheese |
| 8 |
oz |
Grated Emmental cheese |
| 1 |
ts |
Cornflour |
| 1 |
tb |
Kirsch |
|
|
Pieces of cubed French bread, to serve |
INSTRUCTIONS
Method:
Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and
lemon juice and heat gently until bubbling. Reduce the heat to low, and
gradually stir in grated cheeses, then continue to heat until cheeses melt,
stirring frequently. (This stage can take a looooong time.) In a small
bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture
and continue to cook for 2-3 minutes until mixture is thick and smooth,
stirring frequently. Do not allow fondue to boil. Serve with the bread.
(Serves 4-6)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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