Page 23 - Indulgence

Swiss Cheese Fondue

In my childhood growing up, alcohol was forbidden, as far as I knew. My parents and

grandparents were all devout Southern Baptists (non-drinkers). In the mid-1970’s my
Mother purchased a Burnt Orange Teflon-coated Fondue Pot. I clearly recall my
Father slipping out of the kitchen towards his bedroom closet and returning with a

measuring cup full of an unknown liquid substance. After cutting a piece of garlic in
half, he rubbed it around inside the fondue pot, and then poured in the secret closet
water. As it heated, the aroma became nutty and intoxicating. My mouth still waters
when I think about it fondly. I helped him add the Swiss cheese and stir, watching it

transform into the most delightful melted concoction. Torn, bite-sized pieces of
French Bread were our dipping food of choice and there was never a drop left over.

Consider pairing with a white wine made from Gewurztraminer, Riesling or Viognier
grapes. For reds, a wine made from Zinfandel, Syrah/Shiraz, Cabernet Sauvignon,
Sangiovese, Grenache, Cabernet Franc or Malbec grapes.

12 oz. Swiss cheese cut in thin julienne strips (3 cups)
1 tablespoon flour

1 clove garlic, halved
1 1/4 cup sauterne
Dash freshly ground pepper

Dash nutmeg
3 tablespoons dry sherry

French Bread, torn in bite size pieces, each with one crust

Toss cheese with flour to coat. Rub inside of fondue pot with cut

slice of garlic. Pour in sauterne and warm just till air bubbles
start to rise.

Continuously stirring: add a handful of cheese, when melted, add
another handful.

After all cheese is blended and bubbling gently, stir in seasonings
and sherry.

Spear bread cube and dip!