Recipe by echo echo
A cheese fondue recipe I've used since forever which includes kirsch (cherry brandy). It's actually pretty simple to make. If your fondue pot isn't stovetop-safe, make it in a saucepan and transfer it. Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven. I'm guessing at how much this makes; I've never measured it. Also, I must confess I've used various dry white wines in this but--despite the name of the recipe--never used Neuchatel.
Top Review by Stephanie Z.
This recipe is very similar to a swiss cheese fondue recipe that I got from a friend in college. The only difference is the kirsch, and I must say that I really enjoyed the variation. If you decide to make a meal out of this, the recipe makes a perfect amount for two people. In addition to bread, we dipped chicken, broccoli, celery, and carrots. It was absolutely delicious! If you serve this in a crockpot, I recommend transferring it at least a half hour before serving and allowing the crockpot to reach a warm enough temperature (I set mine on high) for the fondue to be the right consistency.
- 1 clove garlic, split open
- 1 1⁄2 cups shredded swiss cheese (customarily 3/4 cup emmanthaler mixed with 3/4 cup gruyere)
- 1 teaspoon flour
- 1⁄2 cup dry white wine (for example, Neuchatel)
- 3 tablespoons kirsch or 3 tablespoons very dry sherry, per person
- 1 dash pepper
- 1 dash nutmeg
- day-old French bread, cut or torn into 1 ½ inch squares,preferably with a bit of crust on each piece
Directions See How It's Made
- Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
- Dredge the shredded cheese in flour.
- Put the wine in the fondue pot and set on stove over low heat.
- When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
- When all the cheese has been added and melted, slowly stir in the kirsch.
- Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
- At the table add pepper and nutmeg.
- Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
- When cool enough, eat the whole piece at one bite.
- Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
- The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.