Free Recipe Classic Swiss Cheese Fondue
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Classic Swiss Cheese Fondue Recipe
1 Clove garlic; cut in half
2 c Dry white wine; neuchatel,
-rhine or chablis
1 lb Emmenthaler or gruyere; or a
-mix; finely cut not grated
3 tb Corn starch
3 tb Kirsh or brandy
Salt
Black pepper
1 pn Nutmeg
2 Loaves crusty french or
-italian bread (baguettes)
Classic Swiss Cheese Fondue Preparation
From: mike.henley@yob.com (Mike Henley) Date: Sat, 5 Mar 94 10:03:00 -0600 Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer. From: ”The Houston Chronicle Food Section” – 2 MAR 1994 REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Classic Swiss Cheese Fondue?
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