* Exported from MasterCook *
Swiss Fondue
Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Emmenthaler cheese -- shredded
3 tablespoons Flour
1 Garlic clove -- halved
1 1/2 cups White wine, preferably Swiss Neuchatel
(or any other dry, delicate white such as
Chablis)
1 tablespoon Lemon juice
3 tablespoons Kirsch
Salt -- to taste
Freshly-ground black pepper -- to taste
Nutmeg -- to taste
In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes, either Swiss peasant bread or French or Italian.
This recipe yields ?? servings
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4733 broadcast 01-16-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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