Yield: 12 Servings
|½ pounds||Gruyere cheese -- cubed|
|½ pounds||Swiss cheese -- cubed|
|3 tablespoons||All-purpose flour|
|1 cup||Dry white wine|
|1 large||Glazed fondue pot|
|Or heavy bottomed saucepan|
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