34 lines
917 B
Markdown
34 lines
917 B
Markdown
---
|
|
title: "Fondue"
|
|
date: 2021-03-24
|
|
tags: ['swiss', 'cheese']
|
|
author: sekthor
|
|
---
|
|
|
|
A swiss classic for cold winter dinners.
|
|
Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
|
|
|
|
- ⏲️ Prep time: 10 min
|
|
- 🍳 Cook time: 30 min
|
|
- 🍽️ Servings: 4
|
|
|
|
## Ingredients
|
|
|
|
- 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
|
|
|
|
## Directions
|
|
|
|
1. Rub the Pot with garlic clove.
|
|
2. Cut bread into small squares.
|
|
3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
|
|
4. Season with a bit of pepper and nutmeg.
|
|
5. Serve right away.
|
|
6. Stick bread squares on fondue fork one by one and stir them in the fondue.
|