Swiss Cheese Fondue (Kaesefondue)
from the internet for ZW7
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INGREDIENTS
Nutrition- 2
- 4cups dry white wine
- 1tablespoon fine flour
- 1tablespoon kirschwasser
- freshly grated nutmeg
- 1 -2loaf ready-to-use baked pizza crust, fresh white French bread cut into cubes
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- raw vegetables, lightly steamed
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DIRECTIONS
- Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
- Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn’t take half the pot with it.
- Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
- Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn’t fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.
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