Gouda fondue

Yield: 1 Servings

Measure Ingredient
1 \N Clove garlic, halved
1½ cup Dry white wine
4 cups Shredded Gouda Cheese
1 teaspoon Dijon mustard
1 tablespoon Potato flour or cornstarch
2 tablespoons Kirsch
\N \N Freshly ground nutmeg and pepper
8 slices (thick) fresh whole grain bread or French bread, cut into bite size cubes, about

Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot--the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.

Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate).

To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer. Season to taste with nutmeg and pepper.

Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo skewers to spear bread for dipping into fondue. Makes 4 entree servings or 10 to 12 appetizer servings.

>From International Vegetarian Cookbook by Sunset Posted to Recipe Archive - 02 Feb 97 by ted by: eep@... on Feb 2, 9.

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