Swiss Fondue

By ccavins

Ingredients

• CHEESE FONDUE (WINE)
• 1 pound Swiss cheese (aged 6 months)
• 2 tablespoons flour
• 1 clove garlic, finely minced
• 1 cup dry white wine (Rhine, Riesling, Chablis)
• 2 tablespoons kirsch or sherry
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• Dash white pepper
• Dippers: 1-inch cubes crusty bread, cubed cooked ham, cooked Brussels sprouts.
• Chocolate-Cherry Parfaits: Alternate layers of chocolate pudding and cherry pie filling in 4 parfait glasses.

Preparation

Step 1

Cut cheese into 1/4-inch cubes (about 4 cups). Sprinkle flour on cheese; toss until cheese is coated. In earthenware fondue pot, heat garlic and wine over low heat until bubbles rise to surface (do not allow wine to boil). Add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and
blended. Stir in kirsch and seasonings.

Transfer pot to source of heat at table. Adjust heat to keep fondue just bubbling. Spear Dippers and swirl in fondue with a figure-eight motion. Stir fondue occasionally. (If fondue becomes too thick, stir in about 1/2 cup warm white wine.)
Makes 4 servings.