Basic Fondue (Fondue Neuchateloise)
2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 ts Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed (Note: the above ...
Ingredients
- 21/2 fl dry white wine
- 1ts cornstarch
- 1/2fl kirsch**
Directions
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2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 ts Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6
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Multiply by your number of guests.) * Grated and mixed half and half
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This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet
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Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols
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The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule
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In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside
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but any enamelled saucepan can be used, or a not too shallow fireproof dish
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Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky