Monday, March 15, 2010
Traditional Swiss Fondue
3 1/2 c shredded Swiss Cheese & Gruyere Cheese
2 T flour
1 c white wine
2 T lemon juice
2 t finely chopped garlic
1 ounce cherry-flavored liqueur (Kirschwasser)
Dash of Nutmeg
Cauliflower, Olive Oil Rosemary Bread
Toss cheese with flour in a bowl. In a double broiler, over medium heat (once water is boiling), pour wine into the bowl. Stir in the lemon juice and garlic and cook for 30 seconds. Add half the cheese and cook until the cheese is melted. Add remaining cheese in small amounts at a time, stirring constantly in a circular motion after each addition until cheese is melted. Pour the liqueur slowly around the edge of the bowl. Pull mixture from the edge and cook for about 1 minute or until alcohol cooks off. Pour into warm fondue pot and keep warm over LOW heat. Garnish with nutmeg.
NOTE: This cheese fondue was done in a double boiler type situation. If you'll notice, there is a silver "pot" and a white "crock." This is so the cheese doesn't burn or scorch on the bottom. You don't HAVE to have a pot like mine, but definitely if doing over a stove, do it in a double boiler so as not to scorch your entire batch.