| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swedish |
Cheese/eggs, Appetizers, Swedish |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Garlic Clove |
| 1 2/3 |
c |
Dry White Wine |
| 1 |
lb |
Gruyere Cheese, Grated |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Kirsch (Or More) |
|
|
Nutmeg To Taste, Grated |
| 2 |
|
French Bread, In 1" Cubes |
INSTRUCTIONS
Rub the inside of a heavy saucepan with the garlic, add the wine and heat
it over mod-low heat until it is hot. Add the cheese by handfuls, stirring.
Cook the mixture, stirring, until smooth, keeping it just below simmering
point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch.
Mix well and add to the Gruyere mixture with nutmeg and pepper to taste.
Heat, stirring constantly, just until it begins to bubble. Do not let it
boil. Transfer to a heated fondue pot and keep it hot over a low flame. If
fondue becomes too thick, add some additional kirsch to thin. Spear bread
cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet
Mag. hippy-dippy favorite.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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