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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Fondue

Date Added: December 08, 2009

Ingredients:

2 1/2 Ounces Dry White Wine preferably nonalcoholic white wine or vegetable stock
1 Unit Clove Of Garlic small crushed
5 1/2 Ounces Gruyere Cheese grated and, mixed half-and-half
1 Teaspoon Cornstarch Dissolved In
1/2 Ounce Kirsch or other cherry liqueur
1 Dash Pepper hot red
1 Unit Nutmeg
6 Ounces French Bread , cubed
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Directions:

1. In Switzerland, fondue is usually prepared in a "caquelon," and earthenware dish with a handle, glazed inside.

2. If you do not have a fondue pot with stand and Sterno heat source, use an enameled saucepan, or not-too-shallow fire proof dish.

3. Rub the inside of the pan with half a cut clove of garlic and let it dry until the rubbed places feel tacky.

4. Put the wine in the dish and bring it to a boil.

5. Slowly start adding cheese to the boiling wine, stirring constantly until each bit is dissolved before adding the next.

6. When all the cheese is in, reduce heat. In a small dish, combine the Kirsh and cornstarch, stirring well; add to the cheese mixture and keep stirring over heat until the mixture comes to a boil again.

7. Add freshly ground pepper and nutmeg to taste.

8. Remove the dish to the stand and light Sterno.

9. The fondue should remain bubbling slowly. Provide each guest with a fondue fork or bamboo skewer.

10. Guests then proceed to spear a bread cube and stir it around in the cheese and then eat it.

11. NOTES : The old custom is that, if you are a male and you lose the cube in the dish, you must buy a round of drinks for the table; if female, you must kiss everybody.

12. Other lore: Do not drink water with fondue; it reacts unkindly in your stomach with the cheese and bread.

13. Dry white wine and tea are the usual accompaniments.

14. Another tradition: the "coupe d'midi" or "shot in the middle", for when you get full.

15. A thimbleful of Kirsch, knocked straight back in the middle of the meal usually produces more room if you're feeling too full.

16. The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton" and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese, Corn, Sulfites, Garlic, Alcohol allergies.
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