*  Exported from  MasterCook  *

                               Swiss Fondue

Recipe By     : David Rosengarten
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Emmenthaler cheese -- shredded
   3      tablespoons   Flour
   1                    Garlic clove -- halved
   1 1/2  cups          White wine, preferably Swiss Neuchatel
                        (or any other dry, delicate white such as
                        Chablis)
   1      tablespoon    Lemon juice
   3      tablespoons   Kirsch
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Nutmeg -- to taste

   In a bowl dredge the cheese in flour.  Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine.  Heat on stovetop until warm but not boiling.  Add a little lemon juice.  Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency.  Add Kirsch and season with salt, pepper and nutmeg.  Let mixture come to a boil, then take to table and set over a lighted burner.  Serve with toasted bread cubes, either Swiss peasant bread or French or Italian.
   This recipe yields ?? servings

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4733 broadcast 01-16-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     03-29-1998



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