| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Mike04 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Swiss dry white wine |
| 1/2 |
lb |
Emmental cheese; grated |
| 1/2 |
lb |
Gruyere cheese; grated |
| 1/2 |
lb |
Appenzeller cheese; grated |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Kirsch |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cayenne pepper |
|
|
Freshly-ground black pepper; to taste |
|
|
Baguette style bread |
|
|
=== OPTIONAL FRENCH CHEESES === |
|
|
Comte Beaufort or Tomme de Savoie |
INSTRUCTIONS
Use a ceramic fondue pot such as Caquelon. With ceramic fondue pot over
heat source, add white wine and heat. Add 1/3 of each cheese and melt.
Continue to add remaining cheese slowly. Be sure cheese is melted
completely before adding more. When all of the cheese has been added and
melted completely, add lemon juice, kirsch, nutmeg, cayenne and black
pepper. Combine thoroughly. Dip pieces of bread into fondue and enjoy. This
recipe yields 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C39)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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