Sunday, January 20, 2008

Cheese Fondue

This recipe is the gift of old family friends; the father was Swiss. In addition to the fondue, I remember gathering at their house on Christmas Eve to watch them light the (real) candles on their Christmas tree that was freshly cut from their woods that same afternoon. An enameled fondue dish (such as a le Creuset sauce pan) works best for this.

Rub
1 clove of garlic, split

around the sides of the fondue dish.

Dredge

1 pound Swiss cheese, finely cut

in

3 T potato flour

Pour

2 cups dry white wine into the fondue dish.

Place over medium flame and heat until wine almost boils. Add cheese

Salt and pepper to taste
A few grains ground nutmeg

Stir constantly with wood spoon until fondue starts to bubble. Add

6 T kirsch or cognac (2T cognac probably sufficient)

Serve hot in fondue dish over sterno flame. With fondue forks and

Chunks of slightly old

French bread pre-cut into cubes with time for exposed sides to become a bit crusty.

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