| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Clove garlic, halved | |
| 1 1/2 | c | Dry white wine |
| 4 | c | Shredded Gouda Cheese |
| 1 | ts | Dijon mustard |
| 1 | tb | Potato flour or cornstarch |
| 2 | tb | Kirsch |
| Freshly ground nutmeg and pepper | ||
| 8 | sl | (thick) fresh whole grain bread or French bread, cut into bite size cubes, about |
INSTRUCTIONS
Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot--the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour. Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate). To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer. Season to taste with nutmeg and pepper. Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo skewers to spear bread for dipping into fondue. Makes 4 entree servings or 10 to 12 appetizer servings. >From International Vegetarian Cookbook by Sunset Posted to Recipe Archive - 02 Feb 97 by ted by: [email protected] on Feb 2, 9.
A Message from our Provider:
“God wants to be your best friend”