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Swiss Fondue

ID: 118 Fondue Other Category(s): Appetizer

Yield/Servings: 10-12 servings

Ingredients:

1 loaf French bread
1 1/2 lbs. Swiss cheese, cubed
1 clove garlic
1 cup dry white wine
1 teaspoon cornstarch
1/4 cup Kirsch or cherry or grape brandy
1/4 teaspoon baking soda
Dash of pepper, nutmeg, and paprika.

Instructions:
Rub the inside of saucepan or chafing dish with garlic. Grate cheese in blender. Set aside. Warm the wine in prepared pan over low heat. Add the grated cheese while stirring constantly. When mixture starts to bubble remove from heat.

Mix cornstarch and Kirsch into a paste and add to cheese mixture. Return to heat and cook about 3 minutes more, stirring constantly. Add baking soda and spice, mixing well.

Serve at once in chafing dish. Keep Fondue hot, stirring occasionally.

About 2 hours before serving, cut bread into bite-size pieces and allow it to stand at room temperature to harden slightly.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Swiss Fondue
ID: 118 Fondue	Other Category(s): Appetizer
	Yield/Servings: 10-12 servings

Ingredients:
1 loaf French bread 1 1/2 lbs. Swiss cheese, cubed 1 clove garlic 1 cup dry white wine 1 teaspoon cornstarch 1/4 cup Kirsch or cherry or grape brandy 1/4 teaspoon baking soda Dash of pepper, nutmeg, and paprika.

Instructions: Rub the inside of saucepan or chafing dish with garlic. Grate cheese in blender. Set aside. Warm the wine in prepared pan over low heat. Add the grated cheese while stirring constantly. When mixture starts to bubble remove from heat. Mix cornstarch and Kirsch into a paste and add to cheese mixture. Return to heat and cook about 3 minutes more, stirring constantly. Add baking soda and spice, mixing well. Serve at once in chafing dish. Keep Fondue hot, stirring occasionally. About 2 hours before serving, cut bread into bite-size pieces and allow it to stand at room temperature to harden slightly.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.