Subj : 4/11 Cheese Fondue Day 4
To   : All
From : Dave Drum
Date : Wed Apr 10 2024 18:36:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Swiss Cheese Fondue
 Categories: Cheese, Vegetables, Wine, Booze
      Yield: 8 Servings
 
      1 cl Garlic; halved
      1 lb Gruyere cheese; grated
    1/2 lb Emmentaler or other Swiss
           - cheese; grated
      1 c  Dry white wine
      1 tb + 1 ts cornstarch
      1 ts Fresh lemon juice
  1 1/2 tb Kirsch
           Fresh ground pepper
           Fresh grated nutmeg
 
  Rub the inside of a cheese fondue pot or medium enameled
  cast-iron casserole with the garlic clove; discard the
  garlic. Combine the grated Gruyère and Emmentaler with
  the wine, cornstarch and lemon juice in the fondue pot
  and cook over moderate heat, stirring occasionally,
  until the cheeses begin to melt, about 5 minutes. Add
  the kirsch and a generous pinch each of pepper and
  nutmeg and cook, stirring gently, until creamy and
  smooth, about 10 minutes; don't overcook the fondue or
  it will get stringy. Serve at once.
  
  By Melissa Kelly
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "This chicken has no beak," said Tom impeccably.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.