Prep 10 mins
Cook 10 mins
Quick and easy, the BEST recipe -
- 1 garlic clove, halved
- 1 lb imported gruyere or 1 lb emmenthaler cheese, coarsely grated
- 3 tablespoons flour
- 2 tablespoons butter
- 3 tablespoons chopped chives
- 3⁄4-1 cup very dry white wine
- 1 pinch nutmeg
- 2 ounces kirschwasser kirsch (cherry brandy)
- salt and pepper
- French bread, cubed
- Toss the grated cheese with the flour in a bowl. Set aside.
- Rub a 2 quart pan with garlic.
- Over medium to medium-high heat, melt the butter, add chives and saute for 1 minute.
- Add wine [I have gotten the best results with Fish Eye pinot grigio] and bring just to boiling point - but DO NOT BOIL.
- Keeping this just below simmering, add the grated cheese slowly by small handfuls.
- Stir in 1 direction continuously as each handful melts into the liquid.
- If the mixture should look like it's starting to boil, simply take the pot off the heat for a minute or so.
- After all the cheese is melted, remove pot from heat.
- Add salt and pepper and just 3 strokes or so (a dash) of freshly grated nutmeg.
- Add kirsch and serve immediately with cubed bread.
- Tips: the chives can be omitted; swiss cheese can be substituted but it is MUCH less tasty - use the best quality cheese that you can find; you can also use any bread that's handy.