Fondue
sekthor
https://publicdomainrecipes.com/fondue/
10 min
30 min
This Swiss classic is perfect for cold winter dinners, traditionally cooked in a Caquelon pot and served on a candle-heated stove to keep the cheese from solidifying.
4 servings
1 garlic clove
4 dl (1.5 cups) white wine
800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended)
1 shot of kirsch (cherry brandy)
1 tsp lemon juice
1-2 tbsp starch flour
1 loaf (~800g/~1.7 lbs) of white bread
A pinch of nutmeg
Rub the Pot with garlic clove.
Cut bread into small squares.
Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
Season with a bit of pepper and nutmeg.
Serve right away.
Stick bread squares on fondue fork one by one and stir them in the fondue.