Swiss cheese fondue
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove, peeled and cut in half | |
| 10 | ounces | Swiss emmental cheese, grated |
| 10 | ounces | Swiss gruyere cheese, grated |
| 4 | teaspoons | Cornstarch |
| 2 | cups | Dry white wine |
| 1 | tablespoon | Freshly squeezed lemon juice |
| 1¼ | ounce | Kirschwasser (clear cherry brandy) |
| 1 | pinch | Of ground nutmeg |
| Pepper to taste | ||
Directions
French or Italian bread, cut into 1 inch cubes, and/or raw vegetable such as mushrooms, cherry tomatoes, cauliflower florets, broccoli florets, clery sticks and carrots sticks for dipping.
Rub the inside of a large heavy saucepot with the garlic clove.
Discard the garlic. Combine the cheeses and conrstarch in the saucpot. Stir in the wine and lemon juice. Heat the cheese mixture over high heat, stirring constaqntly, until the cheese is melted and creamy. Stir in the Kirschwasser, nutmeg and pepper. Cook for 1 minute longer. Transfer the fondue to a heated fondue pot. Adjust the flame so that the fondue bubbles lightly. Serve with the bread and/or vegetables. Makes 12-24 appetizer servings, or 4 main course servings.
Origin: Cooking with Regis and Kathie Lee Shared by: Sharon Stevens, Nov/94.