Fondue will strike up a conversation every
time...that's why it's such a great choice for parties!
Swiss Fondue
3/4 pound Gruyère
3/4 pound Emmenthaler
1 tablespoon all-purpose flour
1 loaf crusty French bread, cut into 1-inch
cubes
1 clove garlic, crushed
1 cup white wine
1 tablespoon kirch
1 tablespoon lemon juice
White pepper to taste
Ground or freshly grated nutmeg to taste
Raw cut-up vegetables
Cut the Gruyère and Emmenthaler
cheese to fit in a food processor.
Shred the cheeses in a food processor
with the shred tool attached.
To the cheese add 1 tablespoon of flour
and stir.
Cut a loaf of crusty French bread into
1-inch cubes.
Rub the inside of a heavy pot with a crushed
garlic clove.
Pour white wine, kirsh and lemon juice
to the pot.
Heat over a medium heat flame until the
wine is hot but not boiling.
Add handfuls of cheese, stirring constantly
with a wooden spoon until cheese is melted and the cheese/wine
mixture has the appearance of a light creamy sauce.
Add nutmeg and white pepper to taste.
Remove the pot and place on a fondue stand
surrounded by bread and vegetables.
Makes 10 to 12 servings.
Recipe and video provided courtesy of HolidayKitchen.tv.
Photograph property of CooksRecipes.com.
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