|
|
|
|
|
BASIC CHEESE FONDUE |
1 lb Gruyere cheese, coarsely grated
- 8 oz. Emmenthaler cheese, coarsely grated
- 4 t - cornstarch
- 1 garlic clove halved
- 1 1/2 cups dry white wine, preferably Neufchatel
- 2 t - lemon juice
- 1 1/2 T - Kirsch
- Freshly ground pepper to taste
- Freshly grated nutmeg, pinch
|
 |
In a large bowl combine the cheeses and cornstarch and toss
to coat. Rub the inside of a heavy saucepan with the garlic
and discard the garlic. Add the wine and lemon juice and
bring the mixture to a boil. Stir in the cheese mixture
gradually over moderate heat, stirring until smooth.
Stir in Kirsch, if desired. Season with pepper and nutmeg.
Simmer mixture for 2-3 minutes and transfer to a fondue
stand set over low flame. Serve immediately, taking care to
remember to continually stir the fondue to prevent it from
separating.
Serve with cubes of bread.
T = tablespoon
t = teaspoon Serves 4-6
Bon Apetit! |
| < Previous Page |
Fondues |
Next Page > |
|
|
|
