Swiss Fondue

Portions: 4 Portion size: 8 oz (250g)

U.S. Metric Ingredients

1 tsp 3 tbsp to taste to taste to taste

500 mL 500 g

5 mL 45 mL to taste to taste to taste

Garlic clove Dry white wine Swiss Emmenthaler cheese, or half Emmenthaler and half Gruyère, grated Cornstarch Kirsch (see note) Salt

White pepper Nutmeg


Cut the garlic clove in half. Rub the inside of a 1 12-qt (1V2-L) fondue pot or casserole with the garlic.

Add the wine to the pot and set over moderate heat. Heat the wine until it is hot but not simmering. Do not boil. Add the cheese to the wine, about one-fourth at a time. Stir well between each addition.

Dissolve the cornstarch in the kirsch. Stir into the cheese mixture. Stir over very low heat until smooth and slightly thickened.

Season to taste with salt, white pepper, and just a trace of nutmeg.

2 2 Small loaves French bread, 6. Set the casserole over a chafing dish heating element for ser cut into bite- size pieces vice. Serve the bread cubes in baskets. To eat fondue, the diner spears a cube of bread on a special fondue fork and Per serving: swirls it in the cheese mixture, which is kept hot over the

Calories, 870; Protein, 43 g; Fat, 35 g (36% cal.); Cholesterol, 105 mg; heating element.

Carbohydrates, 70 g; Fiber, 3 g; Sodium, 1000 mg.

Note: Kirsch is a white (that is, clear) alcoholic beverage distilled from cherries. While it is traditional in Swiss fondue, it may be omitted if unavailable. In this case, dissolve the cornstarch in cold water or mix it with the grated cheese.

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