| 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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