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Swiss Fondue
The ultimate party favorite of the 50's,
keep warm in a fondue pot or chafing dish and dunk away to your hearts desire. Enjoy!
Your host, Brad
1 clove garlic
1 cup dry white wine
1 pound of Swiss cheese, cut into small pieces
1/4 tsp nutmeg
1/4 tsp fresh ground pepper
3 Tbl kirsch
Rub the inside of your chafing/fondue dish
with the garlic clove. Pour the wine into the dish and heat until just
simmering; do not let it boil. Keep heat on low and add the cheese a
little bit at a time. Stirring with a wooden spoon, add all of the cheese
until melted. Stir in the nutmeg, pepper and kirsch.
Using long-handled forks or fondue picks,
spear cubes of fresh French bread, sautéed pieces of chicken or beef, or even
fruit. If the sauce becomes too thick, add more warm wine.
Know someone who
would appreciate this recipe?
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