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.
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.
