Subj : 4/11 Cheese Fondue Day 4
To   : All
From : Dave Drum
Date : Wed Apr 10 2024 06:35 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Swiss Cheese Fondue
Categories: Cheese, Vegetables, Wine, Booze
     Yield: 8 Servings

     1 cl Garlic; halved
     1 lb Gruyere cheese; grated
   1/2 lb Emmentaler or other Swiss
          - cheese; grated
     1 c  Dry white wine
     1 tb + 1 ts cornstarch
     1 ts Fresh lemon juice
 1 1/2 tb Kirsch
          Fresh ground pepper
          Fresh grated nutmeg

 Rub the inside of a cheese fondue pot or medium enameled
 cast-iron casserole with the garlic clove; discard the
 garlic. Combine the grated Gruyère and Emmentaler with
 the wine, cornstarch and lemon juice in the fondue pot
 and cook over moderate heat, stirring occasionally,
 until the cheeses begin to melt, about 5 minutes. Add
 the kirsch and a generous pinch each of pepper and
 nutmeg and cook, stirring gently, until creamy and
 smooth, about 10 minutes; don't overcook the fondue or
 it will get stringy. Serve at once.

 By Melissa Kelly

 RECIPE FROM: https://www.foodandwine.com

 Uncle Dirty Dave's Archives

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... "This chicken has no beak," said Tom impeccably.
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