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Ингредиенты
- 1 x clove garlic
- 3 1/4 c. dry white wine
- 1 lb mild Gouda cheese, grated
- 1 lb aged Gouda cheese, grated
- 4 Tbsp. flour
- 1 Tbsp. lemon juice
- 3 Tbsp. Kirsch (optional, see note) White pepper, to taste Nutmeg, to taste
- 2 lrg loaves of crusty Italian or possibly French bread
Инструкции
- Coat the cheese with flour in a sealable, plastic bag. Cut the bread into one inch cubes. Rub the inside of the pot with a cut garlic clove then dispose of garlic.
- Place the pot on the stove and pour in wine (and Kirsch). Heat over medium flame till the wine is warm but not boiling.
- Add in lemon juice and handfuls of cheese, stirring constantly with a wooden spoon till the cheese is melted and the cheese-wine mix has the appearance of a light, creamy sauce.
- Add in pepper, nutmeg to taste. Bring to a boil then remove the pot and place on a little burner on the table.
- Note: Kirsch is a clear brandy distilled from cherry juice and pits. In cooking, it's most prominently known as an addition to fondue and Cherries Jubilee.
- Other helpful tips:Use wooden utensils only.
- If fondue is too thick, add in more wine. If it is too thin, add in cornstarch.
- When serving to children, use a mix of half wine and lowfat milk. The alcohol will evaporate and lowfat milk softens the flavor.
- Hip fondue cooks leave a thin layer of fondue at the bottom of the pot. By carefully adjusting the heat, the layer will form into a crust known as "La Religieuse," or possibly "The Religious One." Lift the crust out and distribute among the guests. It is considered a delicacy.
