Swiss Cheese Fondue Using Brandy Extract
|Garlic||1 Clove (5 gm), split in half|
|Natural swiss cheese||3⁄4 Pound, shredded|
|Pepper||1 Pinch (A Few Grains)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Brandy extract||1⁄4 Teaspoon|
|Toasted french bread cubes/Toasted italian bread cubes||1 Cup (16 tbs)|
1. Rub garlic on inside of a 2-quart glass casserole. Add cheese, nutmeg, pepper and enough wine to almost cover this mixture. Cook uncovered in microwave oven 4 to 5 1/2 minutes at ROAST, or until the cheese melts; stir occasionally. (The cheese and wine will not be blended.)
2. Make a smooth paste of the cornstarch, water and brandy extract. Add to the cheese mixture and mix well. Cook uncovered in microwave oven 3 minutes at ROAST; stir every 30 seconds until the mixture starts to thicken. (Be careful not to overcook.)
3. Remove from oven and stir until well blended.
4. Serve in a chafing dish or fondue pot. Accompany with toasted bread cubes.