Recipe - Fast Cheese Fondues

3 cup Gruyere or Swiss cheese (12
ounces), coarsely shredded
2 tablespoon Allpurpose flour
1 Clove garlic; halved
1 One fourth cup Dry white wine
1 tablespoon Kirsch or dry sherry
1 ds Nutmeg
1 ds White pepper
French or Italian cubed
bread

Bring shredded Gruyere or Swiss cheese to room temperature. Toss cheese
with flour; set aside. Rub inside of fondue pot with garlic halves, then
discard garlic. In medium saucepan heat wine over medium heat until small
bubbles rise to surface. Just prior to wine boiling, reduce heat to low,
stir in cheese a little at a time stirring constantly making sure each
addition of cheeese melts before adding more. Stir till mixture bubbles
gently. Stir in kirsch or sherry, nutmeg and white pepper. Transfer cheese
mixture to a warmed fondue pot and keepmixture bubbling gently. Serve with
bread cubes and/or raw veggies.

*For milder flavor, substitute 1/4cup chicken broth or water for One fourth cup of
wine.

(For an OnionCheese Fondue variation, prepare with ingredients as given
above AND stir in One half cup cut or sliced up green onion and 1/2cup shredded carrot
into the cheese mixture with the kirsch or sherry.)

Recipe by: BH&G New Cook Book

Posted to MCRecipe Digest V1 #859 by "Crane C. Walden"
cranew@foothill.net on Oct 22, 97