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CHRISTMAS EVE CHEESE FONDUE

marti

marti

CHRISTMAS EVE CHEESE FONDUE

10 oz. Gruyere cheese, grated
10 oz. grated (Swiss) cheese
2 c. dry white wine
1 tsp. lemon juice
2 tbsp. Kirsch
1 clove garlic, halved
1-2 tsp. cornstarch
Dash of nutmeg & paprika
Rub inside of fondue pot with garlic. Pour in 1/2 wine and lemon juice. Heat
to bubbly, then reduce heat to low. Stir in 1/3 cheese with wooden spoon.
Slowly add remaining cheese and wine.
In small bowl, mix Kirsch and 1 teaspoon cornstarch. Blend into cheese.
Cook, stirring constantly, until thick and smooth. May add another 1
teaspoon cornstarch
to thicken if necessary. Add nutmeg and paprika. Serve with French bread
cubes.
Can also use apples, sausage or vegetables for dipping.
 
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