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Aeagle.245 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw Sun Mar 7 11:48:16 1982 Another Fondue Recipe including Reasons for Choices

Cheese Fondue

Ingredients

1 clove garlic split 1 cup dry white wine 1 lb grated Swiss cheese 2 Tbs cornstarch

Method

Heat the wine in the fondue pot and throw in the clove of garlic. Do not bring the wine to a boil; fish out the garlic and go on to the next step just before the wine would boil.

Toss the grated cheese with the cornstarch in a bowl. Add the cheese to the wine in handfuls and stir each handful in until it starts to melt. When all the cheese has been added, grind some fresh black pepper over the pot, stir again, and serve at the table.

Notes

This simple recipe makes perfect fondue every time. Notice that there is no kirsch or brandy, an extra fondue can well do without. At the table, the fondue must be kept warm over a candle or sterno flame. Be careful not to burn the pan bottom. The best bread is crispy crust French bread. Real Swiss -- Gruyere and Emmenthaler -- make a more pronounced flavor, but be careful not to use too much hard cheese or the texture will be stringy and the cheese will not melt properly. I generally mix about one part Gruyere (the stronger flavored) with two parts Emmenthaler. If you do not use reasonably good cheese, the flavor is bland and disappointing; too sharp a flavor is also disconcerting. I do not use kirsch because I do not care for the sharp flavor it adds.

This recipe will easily serve two people and might stretch to three. Serve with green salad after an appetizer or soup. If you plan to have a main course, do not allow guests to eat much fondue. A good white wine is an outstanding complement and I like to use the same wine in the fondue. My taste runs to spicy and fruity German wines for use with fondue.

Charles Wetherell eagle!cw

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