Recipe - Gouda Fondue

1 Clove garlic, halved
1 One half cup Dry white wine
4 cup Shredded Gouda Cheese
1 teaspoon Dijon mustard
1 tablespoon Potato flour or cornstarch
2 tablespoon Kirsch
Freshly ground nutmeg and
pepper
8 sl (thick) fresh whole grain
bread or French bread, cut
into bite size cubes, about

Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue
potthe same as the serving pot). Add wine and cook over medium low heat
until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix
cheese, mustard, and flour.

Stir cheese mixture into wine, a spoonful at a time. Continue stirring
slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs
at a time and again bring fondue to a simmer (too high heat may cause
fondue to separate).

To serve, transfer fondue to a chafing dish over an alcohol burner or to a
serving dish on an electric warmer. Season to taste with nutmeg and pepper.
Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo
skewers to spear bread for dipping into fondue. Makes 4 entree servings or
10 to 12 appetizer servings.

From International Vegetarian Cookbook by Sunset
Posted to Recipe Archive 02 Feb 97 by ted by: eep@tampa.mindspring.com on
Feb 2, 9.