Prep 15 mins
Cook 20 mins
A friend gave me this yummy recipe a few years ago. I fix it often for family and friends. You can put wine in a sauce pan and heat before putting in the fondue pot,saves a little time.My friend didn't give me prep time or serving size,so I will give you a "guess" time
- 1 lb swiss cheese, shredded
- 1⁄3 cup rhine wine (or any other white wine)
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dried dill (not seeds)
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon garlic powder
- 1 dash cayenne pepper
- 2 tablespoons brandy
- Pour wine into a chafing dish or fondue pot.
- When the wine is hot,add all the other ingredients.
- stirring to blend thoroughly.
- Add cheese& cook,stirring frequently,until cheese melts.
- Add brandy& stir.
- Keep flame as low as possible.
- Serve with cubed french bread.
I agree with DebraAnn. The cayenne works wonders as well. I'll bet Tabasco would would be interesting. I'll try that next time instead of the cayenne.
Terrific fondue...thanks for sharing it. I especially liked your idea of adding some dried dill.
Who cares if worcestershire sauce has NOTHING to do in real swiss fondue!!! Why do some people have to be so rude? This is very good, and everyone likes it. Thank you so much Dew Drops for posting this, we love it!