Frank's Recipes! Cheese Fondue 1

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cheese Fondue 1

fondue pot
one clove garlic
600g good Swiss cheese (officially: 400g Gruyere and 200g Emmental)
3 dl (about a water glass and a half) dry white wine
1 teaspoon lemon juice
4 teaspoons cornstarch
aperitif glass of Kirsch
pinch of nutmeg

Slice garlic in half and rub cut side all over inside of fondue pot. Discard garlic. Grate the cheese finely and mix with the cornstarch in a large bowl to coat thoroughly. Bring the wine and lemon juice to a hard boil and dump in the cheese stirring and beating to achieve a smooth consistency. (With a cast iron fondue pot you can do this directly in the pot). Remove from heat, add nutmeg and Kirsch and transfer to fondue pot adjusting the heat so it's just dipping temperature.

The bread: Crusty French or Italian style cut in one-inch cubes, each piece with a bit of crust. Instruct diners to spear the bread through the crust part.

Traditions: Half-way through the fondue the host/ess offers a toast and everyone chug-a-lugs a small glass of Kirsch. Anyone who loses his/her bread in the pot pays for the next fondue.