Swiss Fondue
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Swiss Fondue
  Swiss    Fondue  
Last updated 6/12/2012 12:59:30 AM. Recipe ID 22475. Report a problem with this recipe.
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      Title: Swiss fondue
 Categories: Taste
      Yield: 4 Servings
 
      1 lb Emmenthaler cheese,
           Shredded
      3 tb Flour
           Garlic clove, halved
  1 1/2 c  White wine, preferably Swiss
           Neuchatel or other dry,
           Delicate
           White such as Chablis
      1 tb Lemon juice
      3 tb Kirsch
           Salt, pepper and nutmeg
 
  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.
  




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Recipe ID 22475 (Apr 03, 2005)

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