| Basic Cheese Fondue
Categories: White wine, Wine, Garlic, Chicken, Cheese, Corn
16 ounces of Dry white wine
16 ounces of Chicken stock
2 ounces of Kirshwasser
3 Cloves garlic, minced
1 pound of Gruyere cheese, grated
1 pound of Swiss cheese, grated
3 tablespoons of Cornstarch |
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Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes. Mix Gruyere cheese, Swiss cheese and cornstarch together. Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted. Keep warm and serve warm. Yield: 1 quart Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9454 - ROBERT WONG Converted by MM_Buster v2.0l. |
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