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Title: Cheese Fondue Categories: Main, Courses Yield: 1 Servings 3/4 lb Emmenthal cheese; grated 1/3 lb Gruyere cheese; grated 1/2 c Dry white wine 1 Clove garlic; minced 3 tb Kirsch 1 tb Cornstarch Freshly ground white pepper 1 pn Nutmeg Rub garlic inside fondue pan. Add cheeses and wine to pan and cook over medium heat stirring until cheese starts to melt. Turn down heat and add pepper and nutmeg (just a pinch). Stir until cheese is melted. Stir cornstarch into kirsch and add to cheese, cook 1 minute. Serve in pan over a flame with sliced baguette. Enjoy specials by Leon & Miriam Posvolsky converted by MC_Buster. Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky |