Classic Swiss Fondue
|Garlic||1 Clove (5 gm), cut into half|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Kirsch/Brandy / lemon juice||1 Tablespoon|
|Swiss cheese||1 Pound, shredded|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|French bread loaf||16 Ounce, cut into 1 inch cubes (1 Whole)|
1. Rub inside of fondue pot or 2-quart non-aluminum saucepan with garlic; discard garlic. Pour wine into fondue pot; over low heat, heat wine until hot but not boiling. Stir in kirsch. Meanwhile, in medium-sized bowl, toss cheese with flour until mixed.
2. Add cheese to wine by handfuls, stirring constantly, until cheese melts. Stir in pepper and nutmeg.
3. Let each person spear chunks of French bread on long-handled fondue fork and dip in fondue.