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

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

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Swiss Cheese Fondue 2


1 clove garlic
2 cups sautérne wine
1 lb. swiss cheese, shredded
2 tablespoon cornstarch
1/3 cup water
1 tablespoon brandy or kirsch
1/4 tsp. salt
1/16 tsp. pepper
1/16 tsp. nutmeg

Rub inside of porcelain or glass chafing dish with cut clove of garlic. Add wine; heat to boiling. Add shredded cheese, small amount at a time. Stir constantly until cheese is melted. Dissolve cornstarch in water; add to mixture; stir until thickened. Add brandy, salt and pepper. Sprinkle nutmeg on top. Cut french bread into cubes, making sure each piece has crust on one side. Spear fork through soft side of bread first, then through crust. Dip into fondue.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.