Swiss Fondue With French Bread
|Garlic||1 Clove (5 gm)|
|Dry white table wine||2 Cup (32 tbs)|
|Swiss cheese/Gruyere cheese||1 Pound, coarsely shredded (16 Ounce)|
|Kirsch||6 Tablespoon (Cherry Brandy)|
|French bread sour dough loaf||1|
Peel garlic and rub over the bottom of the earthenware casserole or the chafing dish.
Pour in the wine and heat very slowly.
Mix cheese with flour.
When air bubbles rise to the surface of the wine, add a handful of cheese and flour mixture and stir constantly with a fork until cheese is melted.
Continue to add handfuls, making sure each is completely melted before you add another.
When cheese mixture is smooth and starts to bubble lightly, add salt and pepper to taste and a dash of nutmeg.
Slowly pour in the kirsch, stirring constantly until blended.
Cut bread into bite-sized pieces so each piece has at least one side of crust.
Spear bread with a fork, going through the soft part first and securing the points in the crust.
This way you are less likely to lose the bread when you dip into the fondue.
Take turns dipping.
If the fondue becomes too thick, pour in a little warm white wine.