2 cups Champagne
1 Garlic Clove
1 lb Swiss Cheese
3 tbs Flour
1 tbs Lemon Juice
1 tbs Kirsch (optional)
1/4 tsp White Pepper
Salt to taste
Nutmeg to taste
Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard
Heat up the Champagne & Lemon Juice on medium low heat - should be hot but do not boil
Mix Flour and Cheese in a bowl
Slowly add cheese mixture while stirring
Add Kirsch and remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
To Dip:
Italian Bread cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Peppers Strips, Mushrooms, Potatoes, etc.
Pita or Flat Breads.
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