Der rheinlander cheese fondue

Yield: 8 Servings

Measure Ingredient
5 cups Processed swiss american cheese
2 cups Water
1 cup Sauterne (chablis) wine
1 teaspoon Garlic powder
1 tablespoon Butter
¼ teaspoon Accent (msg)
1 dash White pepper
1 dash Nutmeg
½ \N Loaf rye bread
½ \N Loaf french bread

From: bankler@... (Brian Bankler) Date: Tue, 3 May 1994 04:31:48 GMT Der Rheinlander is a restaurant in Portland, OR. It used to print this recipe on the back of Reservation cards.

Grate or chop cheese. Bring water, wine, butter and seasoning to a boil.

Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven.

Keep fondue warm while serving, else a skin will form on the top.

I've found that some vegetables and sausage go well with this, too. But I still prefer bread.



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