"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Classic Swiss Cheese Fondue Recipe

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This recipe for Classic Swiss Cheese Fondue, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Atwell
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 clove garlic, halved
2 c. very dry white wine (Sauvignon Blanc works well)
8 oz. coarsely grated Gruyere cheese
8 oz. coarsely grated Emmenthaler cheese
3 T. flour
1/4 c. kirsch
a pinch of nutmeg
cubes of sourdough French bread
cubes of apple

Directions:
Directions:
Rub inside of fondue pot with garlic; discard garlic. Heat the
wine in the pot until almost boiling. Add the cheese, dredged
in flour, by handfuls, making sure each addition has melted
and blended before adding more. When all the cheese has
been added and the mixture is smooth and thick, stir in the
kirsch and add a pinch of nutmeg. Salt and Pepper to taste.
Dunk bread cubes, apples, broccoli florets, etc., for a tasty
appetizer.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I still have Mom's old fondue pot--an electric model by Oster, with a Teflon coated interior and a very mod burnt orange exterior.

 

 

 

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