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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheese Fondue Recipe

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This recipe for Cheese Fondue, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Larry Mason Kropf

Category:
Category:

Ingredients:  
Ingredients:  
18 ounces natural Swiss cheese, shredded (3 cups)
6 ounces natural or processed Gruyere cheese, shredded (1 cup)
1 teaspoons cornstarch
1 clove garlic, halved
1 cup sauterne
1 tablespoon lemon juice
dash ground nutmeg
dash pepper.

Dippers: French bread, hard rolls, Italian bread, and boiled potatoes.

Directions:
Directions:
Combine Swiss cheese and Gruyere cheese with cornstarch. Rub inside of heavy saucepan with 1 clove garlic, halved; discard garlic. Pour in 1 cup sauterne and 1 tablespoon lemon juice. Warm till air bubbles rise and cover surface. (Do not cover or allow to boil.)
Remember to stir vigorously and constantly from now on. Add a handful cheese, keeping heat medium (but do not boil). When melted, toss in another handful. After cheese is blended and bubbling and while still stirring, add ground nutmeg and pepper.
Quickly transfer to fondue pot; keep warm over fondue burner. (If fondue becomes too thick, add a little warmed sauterne.) Spear bread cube with fondue fork piercing crust last. Dip bread into fondue and swirl to coat bread. The swirling is important to keep fondue in motion. Makes 4 to 6 servings.
Suggested dippers: French bread, hard rolls, Italian bread, and boiled potatoes.

 

 

 

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