Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 1 pound Swiss cheese (aged 6 months)
- 2 Tablespoons flour
- 1 clove garlic, finely minced
- 1 cup dry white wine (like Rhine, Reisling, Chablis)
- 2 Tablespoons kirsch OR sherry
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- dash white pepper
Makes: 4 servings
Dippers:
1 inch cubes of crusty bread
cubed cooked ham
cooked brussels sprouts
Cut cheese into 1/4 inch cubes (about 4 cups). In a bowl, sprinkle flour on the cheese; toss until cheese is coated.
In an earthenware fondue pot, heat garlic and wine over low heat until bobbles rise to surface (do not allow wine to boil).
Add the cheese-flour mixture, 1/2 cup at a time, stirring after each addition until the cheese is melted and blended.
Stir in the kirsch and seasonings.
Transfer the pot to a source of heat at the table. Adjust the heat to keep the fondue just bubbling.
Spear dippers and swirl in fondue with a figure-eight motion.
Stir fondue occasionally, (if the fondue becomes too thick, stir in about 1/2 cup of warm white wine.)
Updated Sun, Aug 8 2010 8:50 am
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