"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Traditional Cheese Fondue Recipe

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This recipe for Traditional Cheese Fondue, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Howarth
Added: Saturday, April 7, 2007


1 garlic clove
2/3 cup dry white wine
1 tsp. lemon juice
10 oz Emmentaler cheese, grated
10 oz Gruyere cheese, grated
1 tbsp. cornstarch
3 tbsp. kirsch
pinch white pepper
pinch of ground nutmeg
pinch of paprika
cubes of french bread

Rub the inside of a fondue pot with the cut clove of
garlic, then discard the garlic. Pour in the wine
with the lemon juice and heat gently on the stove.
Gradually add the cheese, stirring in a figure eight
motion, until all the cheese is combined.

Blend the cornstarch and Kirsch together and as soon as the cheese mixture begins to bubble, add to the fondue. Continue to cook gently for a further 2-3 minutes and season, according to taste with the
pepper, nutmeg, and paprika.

Transfer the fondue pot to the table and keep warm.
Serve with cubes of french bread.




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