Fast cheese fondues

Yield: 5 Servings

Measure Ingredient
3 cups Gruyere or Swiss cheese (12 ounces), coarsely shredded
2 tablespoons All-purpose flour
1 \N Clove garlic; halved
1¼ cup Dry white wine
1 tablespoon Kirsch or dry sherry
1 dash Nutmeg
1 dash White pepper
\N \N French or Italian cubed bread

Bring shredded Gruyere or Swiss cheese to room temperature. Toss cheese with flour; set aside. Rub inside of fondue pot with garlic halves, then discard garlic. In medium saucepan heat wine over medium heat until small bubbles rise to surface. Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheeese melts before adding more. Stir till mixture bubbles gently. Stir in kirsch or sherry, nutmeg and white pepper. Transfer cheese mixture to a warmed fondue pot and keepmixture bubbling gently. Serve with bread cubes and/or raw veggies. *For milder flavor, substitute 1/4cup chicken broth or water for ¼ cup of wine.

(For an Onion-Cheese Fondue variation, prepare with ingredients as given above AND stir in ½ cup sliced green onion and 1/2cup shredded carrot into the cheese mixture with the kirsch or sherry.) Recipe by: BH&G New Cook Book

Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden" <cranew@...> on Oct 22, 97

Similar recipes