Page 166 - Harrington Family Recipes

Cheese Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Swiss Cheese -- shredded
8 oz Gruyere cheese -- shredded
3 tbsps Flour
1 clove garlic -- halved
2 c Dry white wine
1 tbsp Lemon juice
3 tbsps Kirsch
French bread -- 1" cubes

Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan;
add wine. Heat over low heat just until bubbles rise to surface (wine must
not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time,
stirring constantly with wooden spoon. Stir until cheese is melted. Stir
in kirsch.

Pour into ceramic fondue pot over low heat. Use long-handled forks to
spear bread cubes; then dip and swirl in fondue with stirring motion.

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Per Serving (excluding unknown items): 551 Calories; 34g Fat (64.6%
calories from fat); 34g Protein; 8g Carbohydrate; trace Dietary Fiber;
114mg Cholesterol; 344mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES : The Swiss cheese should be aged at least 6 months.

LH Notes: I don't use Kirsch and I generally buy Ementaller instead of
swiss and cave aged Gruyere – but it is more pricey!

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