INGREDIENTS
3 cups shredded Gruyere or Swiss cheese (12 ounces)
2 cups
shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 tablespoons
all-purpose flour
1-1/2 cups dry white wine
1/4 cup milk
2
tablespoons kirsch or dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon
ground white pepper
Dippers: French bread or rye bread, cut into 1-inch
cubes and toasted
DIRECTIONS
Bring shredded cheeses to
room temperature. Toss with flour; set aside.
Heat wine in a large saucepan
over medium heat until small bubbles rise to the surface. Just before wine
boils, reduce heat to low and stir in the cheese mixture, a little at a time,
stirring constantly, and make sure the cheese is melted before adding more. Stir
until mixture bubbles gently.
Stir in milk, kirsch or sherry, nutmeg, and
pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently
over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in
a little warm milk. Serves 12.
**Note: To toast bread cubes, place the cubes
on a baking sheet. Bake in a 350 degree F oven 5 to 7 minutes or until the bread
cubes are crisp and toasted.
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Posted by: Retro Jordans | June 23, 2010 at 03:07 AM