| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 1 1/2 |
c |
Dry white swiss wine; neuchatel |
| 1 |
tb |
Lemon juice |
| 1/2 |
lb |
Switzerland swiss cheese; grated |
| 1/2 |
lb |
Natural gruyere; grated |
| 3 |
tb |
Kirsch |
| 1 |
tb |
Cornstarch |
| 2 |
|
Loaves crusty italian or french bread; cut into cubes |
INSTRUCTIONS
ACCOMPANIMENT
Rub the inside of a pan with the cut garlic clove. Add the wine and place
on the stove over medium heat. When the wine is hot, but not boiling, add
the lemon juice. Add the cheeses in batches, stirring constantly with a
wooden spoon until cheese is melted and it has an appearance of a light
creamy sauce. In another bowl, combine the Kirsch and cornstarch. Add to
the fondue mixture and allow to boil for about 15 seconds. Add pepper and
nutmeg to taste. Remove the pan from the stove and place on a lighted
burner on top of the table. Serve with cubes of bread.
Yield: 4 as a main course
NOTES : Recipe courtesy of Switzerland Cheese Association
Recipe by: Cooking Live Show #CL9057
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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