| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Taste1 | 1 | servings |
INGREDIENTS
| 1 | lb | Emmenthaler cheese; shredded |
| 3 | tb | Flour |
| 1 | Garlic clove; halved | |
| 1 1/2 | c | White wine; preferably Swiss Neuchatel |
| (or any other dry; delicate white such as | ||
| Chablis) | ||
| 1 | tb | Lemon juice |
| 3 | tb | Kirsch |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Nutmeg; to taste |
INSTRUCTIONS
In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes, either Swiss peasant bread or French or Italian. This recipe yields ?? servings Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4733 broadcast 01-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-29-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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