Fondue Neufchateloise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 PD Swiss cheese, shredded
3 TBS. flour
1 clove garlic
1 c. Neufchatel wine, or other light dry white wine-ok to use beer-Sylvia and Se does
1/2 t. salt
Dash of pepper
Dash of nutmeg
1/4 c. Kirschwasser(optional)
Bite sized square Italian or French Bread
Mom introduced me to also having for skewering: green and black olives, apples cut into big bit sized pieces and different kinds of Italian sausages to dip. Se
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Directions: |
Directions:Dredge the Swiss cheese in flour. Set aside. Rub pot you are going to use with cut clove garlic. Rub hard. Mom used a Wok, its great, or a plug in skillet works well.
Put pot on very low heat and pour in the wine or liquid. Heat until air bubbles rise but donot let boilNever let it boil! Stir, adding cheese by handfuls, donot addmore cheese until first handful is melted.
When the mixture starts bubbling gently, add salt, apepper, and nutmeg. If the wine is not enough for you, add 1/4 cup Kirschwasser. Remove from fire and set pot over a table warmer in the middle of the table you are going to sit around for the dunking.
Now everybody gather around, grab a fondue fork, spear some bread and dunk it in. If the fonduegets too thick, thin it with more wine or beer.
If you can eat anything more at the end you will find that the bottom of the cheese mixture has formed a brown crust on the bottom of the pan. Lucky is he who has saved room for this. For it can belifted right out, quite intact, awith a fork, and it's his! |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Personal
Notes: |
Personal
Notes: This is something to have fun with at a party. It has to be the right kind of a party-the guests have to be good eggs, food lovers, ritualistic in a way, and happy companions. Because this is the famous fondue the Swiss people serve as a midnight snack. You have to provide all your guests with bite -sized squares of good,firm bread (the Italian or French type) and each person must spear his bread with a fork and dunk it into the fondue, which is the cheese mixture sitting in the middle of the table. The loser is the one who drops his hunk of bread and cheese, and there are barious forfeits which I won't fo into. You'll enjoy it anyway, just for eating. If you do make it, serve it at a smallish party. This is not for a mob.
Opening of Cave Run Musical Theatre summer of 1979, used cheddar and brick muenster.
For Se- use Diaya mixed rice cheese and swiss. Add about 1 tps. of dry mustard.I can have Heinekine beer or Stella
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