Cheese Fondue

Servings:

1 Servings

Listed in Categories:

3/4 lb Emmenthal cheese; grated
1/3 lb Gruyere cheese; grated
1/2 c Dry white wine
1 Clove garlic; minced
3 tb Kirsch
1 tb Cornstarch
Freshly ground white pepper
1 pn Nutmeg

Rub garlic inside fondue pan. Add cheeses and wine to pan and cook over
medium heat stirring until cheese starts to melt. Turn down heat and add
pepper and nutmeg (just a pinch). Stir until cheese is melted. Stir
cornstarch into kirsch and add to cheese, cook 1 minute. Serve in pan over
a flame with sliced baguette. Enjoy

specials by Leon & Miriam Posvolsky on Oct 24, 1997,
converted by MC_Buster.

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky on Nov 21, 1997