"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic French Fondue Recipe

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This recipe for Classic French Fondue, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Vold
Added: Thursday, February 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dry white wine
2 cloves garlic
1 lb. Swiss Cheese, grated
3 tbsp. cornstarch
6 tbsp. heavy cream
2 tbsp. butter
3 to 4 tbsp kirsch or brandy
Salt and pepper to taste
Nutmeg to taste
Cubes of French bread

Directions:
Directions:
Boil wine and garlic briskly in a saucepan until wine is reduced to approximately 1 1/2 cups. Discard garlic. Dredge chees in cornstarch. Add cheese to hot wine and turn heat to medium low. Stir constantly to melt cheese. If heat is too high, cheese will separate. Add cream to cheese. Slowly stir in butter, kirsch, and seasonings. Keep warm to serve. Bread that has dried a little after cubing holds up best.

 

 

 

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