Cheese Fondue
INGREDIENTS:
3/4 lb Emmenthal cheese; grated
1/3 lb Gruyere cheese; grated
1/2 c Dry white wine
1 Clove garlic; minced
3 tb Kirsch
1 tb Cornstarch
Freshly ground white pepper
1 pn Nutmeg
3/4 lb Emmenthal cheese; grated
1/3 lb Gruyere cheese; grated
1/2 c Dry white wine
1 Clove garlic; minced
3 tb Kirsch
1 tb Cornstarch
Freshly ground white pepper
1 pn Nutmeg
Rub garlic inside fondue pan. Add cheeses and wine to pan and cook over medium heat stirring until cheese starts to melt. Turn down heat and add pepper and nutmeg (just a pinch). Stir until cheese is melted. Stir cornstarch into kirsch and add to cheese, cook 1 minute. Serve in pan over a flame with sliced baguette. Enjoy
specials by Leon & Miriam Posvolsky miriamp@pobox.com on Oct 24, 1997,
specials by Leon & Miriam Posvolsky miriamp@pobox.com on Oct 24, 1997,