Ingredients:
- 2 french baguettes
- 1/2 lb aged swiss cheese
- 1 tablespoon flour
- 1 garlic clove
- 1 cup dry white wine
- Salt to taste
- Fresh ground black pepper to taste
- Freshly grated nutmeg to taste
- 2 tablespoon kirsch (cherry brandy)
Directions:
- Crisp bread by heating uncovered in 350 F oven 5 to 10 minutes, cool.
- Cut into 1 inch cubes, leaving a side of crust on each cube.
- Set aside in a napkin-lined basket
- Coarsely shred cheese
- Mix with four
- Heat win in a saucepan over low heat until bubbles begin to surface.
- Slowly add 1 handful of cheese at a time to hot wine , stirring constantly, until melted.
- Each addition should be completely melted before the next is added.
- Season lightly with salt, pepper, and nutmeg.
- Blend in kirsch.
- Cook gently, stirring constantly about 30 seconds.
- Serve from a warmer at table.
- Spear bread cubes with forks.
- Dip into fondue, stir around bottom of pot and swirl to remove without dripping.
- Cool slightly on a plate before eating from fork.
- As fondue thickens, slowly blend in a little more warm wine.
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