Ingredients
1 loaf white country bread
1 clove garlic, peeled and halved
1 1/4 cups Swiss fendant or other dry white wine, plus additional for thinning the fondue
1 pound Gruyère cheese, chopped
Pinch freshly grated nutmeg
1 tablespoon cornstarch
2 tablespoons kirsch
coarse salt
freshly ground black pepper
Method
Tear the bread into bite-sized pieces
Rub the interior of a medium stainless-steel pot with half the garlic clove. Discard the garlic and add the wine to the pot. Bring to a simmer over medium heat and add the cheese and nutmeg. Cook, stirring with a wooden spoon until the cheese is melted. Please note that the cheese and wine will not yet be blended. In a small bowl mix together the cornstarch and the kirsch. Stir the kirsch mixture into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with coarse salt and freshly ground black pepper. If the fondue is too thick, add up to 1/4 cup Swiss fendant or other dry white wine.
To serve, transfer to a fondue pot or a chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip into cheese, continuing to stir the mixture with the forks as you dip.
1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and bake 20 to 30 minutes.
Fish or ham may be substituted for the cheese.
December 31st, 2009
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Ingredients
1 loaf white country bread
1 clove garlic, peeled and halved
1 1/4 cups Swiss fendant or other dry white wine, plus additional for thinning the fondue
1 pound Gruyère cheese, chopped
Pinch freshly grated nutmeg
1 tablespoon cornstarch
2 tablespoons kirsch
coarse salt
freshly ground black pepper
Method
Tear the bread into bite-sized pieces
Rub the interior of a medium stainless-steel pot with half the garlic clove. Discard the garlic and add the wine to the pot. Bring to a simmer over medium heat and add the cheese and nutmeg. Cook, stirring with a wooden spoon until the cheese is melted. Please note that the cheese and wine will not yet be blended. In a small bowl mix together the cornstarch and the kirsch. Stir the kirsch mixture into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with coarse salt and freshly ground black pepper. If the fondue is too thick, add up to 1/4 cup Swiss fendant or other dry white wine.
To serve, transfer to a fondue pot or a chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip into cheese, continuing to stir the mixture with the forks as you dip.
CHEESE FONDUE
1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and bake 20 to 30 minutes.
Fish or ham may be substituted for the cheese.