Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 pound Swiss cheese, grated
- 1/2 Gruyere cheese, grated
- 3 Tablespoons all purpose flour
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1-1/4 cups (about) dry white wine
- 3 large garlic cloves, minced
- 1 (1-pound) crusty French bread or sourdough bread, cut into 1-1/2-inch cubes
Preparation:
Combine Swiss cheese, Gruyere cheese, flour, nutmeg, and white pepper in large bowl. Toss to coat.
Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistancy. Transfer to fondue pot.
Set fondue over candle or canned heat. Serve fondue with bread.
Yield: 8 to 10 servings
Recipe Source: Bon Appetit 1997 Annual (Pantheon Books)
Reprinted with permission.
Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistancy. Transfer to fondue pot.
Set fondue over candle or canned heat. Serve fondue with bread.
Yield: 8 to 10 servings
Recipe Source: Bon Appetit 1997 Annual (Pantheon Books)
Reprinted with permission.
