Cheese Fondue
 
tyler florence 
 
1/2 lb.  imported swiss cheese, shredded
1/2 lb.  gruyere cheese, shredded
2 Tbsp  cornstarch
1   garlic clove, peeled
1 cup  dry white wine
1 Tbsp  lemon juice
1 Tbsp  cherry brandy, such as kirsch
1/2 tsp  dry mustard
pinch  nutmeg
 
in a small bowl, coat the cheeses with cornstarch and set aside. rub the 
inside of the ceramic fondue pot with the garlic, then discard. over 
medium heat, add the wine and lemon juice and bring to a gentle simmer. 
gradually stir the cheese into the simmering liquid. melting the cheese 
gradually encourages a smooth fondue. once smooth, stir in cherry 
brandy, mustard and nutmeg. 
arrange an assortment of bite-sized dipping foods on a lazy susan around 
fondue pot. serve with chunks of french and pumpernickel breads. some 
other suggestions are granny smith apples and blanched vegetables such 
as broccoli, cauliflower, carrots and asparagus. spear with fondue forks 
or wooden skewers, dip, swirl and enjoy! 
 
yield: 4 to 6 servings 
 
-- 
(ID: 4209) Mirror: rec.food.recipes: Thu, Dec 30, 2004


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