The ultimate party favorite of the 50's,
keep warm in a fondue pot or chafing dish and dunk away to your hearts desire. Enjoy!
Your host, Brad
1 clove garlic
1 cup dry white wine
1 pound of Swiss cheese, cut into small pieces
1/4 tsp nutmeg
1/4 tsp fresh ground pepper
3 Tbl kirsch
Rub the inside of your chafing/fondue dish
with the garlic clove. Pour the wine into the dish and heat until just
simmering; do not let it boil. Keep heat on low and add the cheese a
little bit at a time. Stirring with a wooden spoon, add all of the cheese
until melted. Stir in the nutmeg, pepper and kirsch.
Using long-handled forks or fondue picks,
spear cubes of fresh French bread, sautéed pieces of chicken or beef, or even
fruit. If the sauce becomes too thick, add more warm wine.
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