Saturday, September 18, 2010

MELTING POT'S SWISS FONDUE


I've made this recipe with the liquor and without, it's great both ways!

3 1/2 cups shredded swiss cheese
2 tablespoons flour
1 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 oz cherry flavored liquor (MP uses Kirschwasser)
1/2 teaspoon ground pepper
Dash of nutmeg

Combine cheese, flour, wine, lemon juice and garlic in a double boiler or fondue pot.  Cook on high until melted, stirring constantly (do not burn) reduce heat to medium and pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 1 minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir in pepper gently.
Garnish with a dash of nutmeg.

SERVE WITH:
Freshly cut pieces of Granny Smith Apples
Bite size chunks of French, Rye and Pumpernickel Breads
Celery, Cauliflower and Carrots

recipe from The Melting Pot cookbook

1 comment:

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