Yield: 4 Servings
|600 grams||Cheese; half emmental, half gruyere; or all gruyere|
|1||Clove garlic (or more)|
|300 millilitres||Dry white wine|
|1 small||Glass kirsch|
|1 pinch||(knife point) baking soda|
|Pepper or paprika|
From: judyz@... (Judy Zachariesen) Date: 14 Mar 1994 18:52:38 GMT
Someone asked for a fondue recipe. This is a Swiss recipe. It's all in the cheese -- if you don't use proper Swiss cheeses (not American Swiss) it isn't the same gastronomic experience. This is great.
Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic into a fondue pot (preferably ceramic). Heat over a medium flame, stirring constantly until the mixture melts and mixes. Add the cornstarch and the grated nutmeg, mixed into the kirsch. Let the whole cook 2 or 3 more minutes. Add the baking soda and proudly carry your work of art to the table where you will complete the seasoning with pepper or paprika. Bon appetit.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .