Charlie's cheese fondue
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic | |
| ½ | pounds | Gruyere cheese -- cubed |
| ½ | pounds | Swiss cheese -- cubed |
| 3 | tablespoons | All-purpose flour |
| 1 | cup | Dry white wine |
| 1 | ounce | Brandy |
| 1 | ounce | Kirschwasser |
| 1 | teaspoon | Salt |
| 1 | large | Glazed fondue pot |
| Or heavy bottomed saucepan | ||
Directions
MYSEASONING mix: 1 tablespoon granulated garlic 1 tablespoon dried chives 1 tablespoon parsley flakes 1 tablespoon restaurant black pepper (GRIND THIS MIX REAL FINE -- AND RESERVE) 1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if you like-and leave in pot. 3- Add white wine-put on medium heat and heat until bubbles form on bottom of pot.
4- Add floured cheese one handful at a time and stir, mixing constantly as they start to melt. 5- Once all the cheese is incorporated into the mix, pour in the brandy and Kirsch, adjust seasoning with MYSEASONING and salt.
6- Serve on brazier at table, dip french bread cubes, apples, oranges, virtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat the "Graton" (crust)that forms on the bottom of the pot.
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
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