| Cuisine: Swiss | Type: Main Course | Serves: |
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Source:
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The Book of Fondues |
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Attributes:
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Vegetarian |
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Comments:
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This is the best classic Swiss fondue recipe we've ever found. Use the best Gruyere and Emmentaler you can find. The kind of white wine used will also have an impact of the final product. |
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Serving Suggestions:
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Ingredients:
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1 garlic clove, halved 1 cup dry white wine 1 tsp lemon juice 2 cups (8 oz) shredded Gruyere cheese 2 cups (8 oz) shredded Emmentaler cheese 2 tsp cornstarch 2 tbs kirsch Dash white pepper Pinch grated nutmeg One loaf of good French bread, thickly sliced; then cubed; left out during the day to dry slightly. |
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Instructions:
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1. Rub inside of fondue pot with cut garlic clove. Discard clove. 2. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon. Do not let fondue boil. 3. In a small bowl blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth. Season wtih white pepper and nutmeg. |
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Related recipes:
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None |
2001-03-10