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Cheese Fondue

From Diana Rattray,
Your Guide to Southern Food.
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A basic cheese fondue with Swiss cheese, kirsch, wine, and garlic and nutmeg.

INGREDIENTS:

  • 1 medium clove garlic
  • 2 cups dry white wine
  • 1 pound Swiss cheese, shredded
  • 1 teaspoon cornstarch
  • 3 tablespoons kirsch or brandy
  • pinch ground nutmeg
  • dash hot pepper sauce
  • French bread or other crusty bread, about 2 loaves, cut into pieces (all pieces should have some crust)

PREPARATION:

Rub a fondue pot with garlic clove. Pour in wine and place over low heat. When air bubbles begin to rise to the surface, begin adding shredded cheese. Stir constantly until all cheese is melted. Dissolve cornstarch in the kirsch or brandy; add to cheese fondue mixure. Continue to cook and stir for 2 to 3 minutes, then season with nutmeg and pepper sauce. Place pot over alcohol burner or other low heat source for serving. Serve with fondue forks for guests to use to spear bread and dip into cheese fondue.
Cheese fondue serves 6.

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