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Cheese Fondue #1 |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Cheese Fondue #1 |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch
French bread,1" cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.
NOTE: The Swiss cheese should be aged at least 6 months.
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