| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded natural Swiss chees |
| 2 |
c |
Shredded Gruyere cheese (8 o |
| 1 |
tb |
Cornstarch |
| 1 |
|
Clove garlic, cut into halve |
| 1 |
c |
Dry white wine |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Kirsch or dry sherry |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
|
|
French bread, cut into 1-inc |
INSTRUCTIONS
Toss cheeses with cornstarch until coated. Rub garlic on bottom and side
of heavy saucepan or skillet and add wine. Heat over low heat just until
bubbles rise to surface (wine should not boil). Stir in lemon juice.
Gradually add cheeses, about 1/2 cup at a time, stirring constantly with
wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt
and white pepper. Remove to earthenware fondue dish and keep warm over low
heat. Spear bread cubes with fondue forks and dip and swirl in fondue with
stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated
wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted
for Gruyere cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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