Fondue
A swiss classic for cold winter dinners. Traditionally cooked in a “Caquelon” pot and served on a candle heated stove, to keep the cheese from going solid again.
- Prep time: 10 minutes.
- Cook time: 30 minutes.
- Servings: 4.
Ingredients
- 1 garlic clove.
- 4 dl (1.5 cups) white wine.
- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended).
- 1 shot of kirsch (cherry brandy).
- 1 tsp lemon juice.
- 1-2 tbsp starch flour.
- 1 loaf (~800g/~1.7 lbs) of white bread.
- A pinch of nutmeg.
Directions
- Rub the Pot with garlic clove.
- Cut bread into small squares.
- Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
- Season with a bit of pepper and nutmeg.
- Serve right away.
- Stick bread squares on fondue fork one by one and stir them in the fondue.
Contribution
- sekthor - github.