| 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: eep@tampa.mindspring.com on
Feb 2, 9.
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