*  Exported from  MasterCook  *
 
                                SWISS FONDUE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese/eggs                      Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Garlic clove
    1 2/3   c            Dry white wine
    1       lb           Gruyere cheese, coarsely gra
                         -ed
    2       ts           Cornstarch
      1/4   c            Kirsch (or more)
                         Nutmeg to taste, freshly gra
                         -ed
    2                    French bread, in 1-inch cube
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving