Week of November
10, 2002
SWISS FONDUE
| 1 clove garlic, peeled | 1 T. cornstarch, tossed with cheese |
| 10 oz. white wine | 1 Sm. glass (4 to 6-oz.) Kirsch |
| 9 1/2 oz. Gruyere cheese, cubed | White pepper |
| 8 1/2 oz. Emmentaler (Swiss) cheese, cubed | Nutmeg |
If you don’t have a caquelon, use a non-stick 2-quart saucepan. Either rub pan with garlic clove or minced garlic and put garlic in pan. Add wine and heat until very hot. Add cheese/cornstarch mixture all at once. Stir with wooden spoon in figure “8” motion to avoid centrifuge, keeping hot but not boiling. When cheese is melted, add Kirsch, pepper and nutmeg to taste (about 1/4 teaspoon each). Serve hot, using French bread cubes for dipping. Serves 4 generously.
If you don’t have a caquelon or Swiss fondue pot, perhaps a crock pot will work to keep this hot while eating it. Gruyere can be found at Sofos. Emmentaler is commonly just called Swiss cheese; do not use a Baby Swiss as the moisture content is greater. I use Sofo’s own “Natural Swiss”. Your wine needs to be acidic. I find Gallo Rhine works well and lends a pleasant flavor. A Riesling is the same in acid and taste. I got this recipe from Switzerland hence the odd measurements. An ounce or two off won’t effect it much. This recipe can be used by any novice, and the results are pretty consistent. I learned from the Swiss that cubed cheese melts nicer than shredded which tends to lump at first. Esse Gut!
If
you like this recipe then order the book!!!!
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