CHEESE FONDUE (Pat’s)
1 clove garlic
2 c. dry white wine
1/2 lb. Gruyere cheese, shredded
1/2 lb. Emmentaler cheese, shredded
1 T. corn starch
2 T. kirsch (cherry liquere)
Rub a pot with a garlic clove, add wine and bring to the boil. Reduce heat and gradually add cheese, stirring constantly, til melted. Mix corn starch and kirsch together and add. Stir til thickened and blended. Add pepper and nutmeg. Transfer to your fondue pot (Pat likes the electric ones) and keep warm. Dip with veggies, canned potatoes or (Pat’s favorite) crusty bread. This cheese fondue recipe can be used as an appitizer or a main dish.
Cheese Fondue Dip recipe is published in our August, 2013 Menu Minder, Issue #358.