Ingredients
-
1
-
1 1/2
-
1
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Neuchatel Style Cheese Fondue, A cheese fondue recipe I’ve used since forever which includes kirsch (cherry brandy) It’s actually pretty simple to make If your fondue pot isn’t stovetop-safe, make it in a saucepan and transfer it Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven I’m guessing at how much this makes; I’ve never measured it Also, I must confess I’ve used various dry white wines in this but–despite the name of the recipe–never used Neuchatel , This recipe is very similar to a swiss cheese fondue recipe that I got from a friend in college The only difference is the kirsch, and I must say that I really enjoyed the variation If you decide to make a meal out of this, the recipe makes a perfect amount for two people In addition to bread, we dipped chicken, broccoli, celery, and carrots It was absolutely delicious! If you serve this in a crockpot, I recommend transferring it at least a half hour before serving and allowing the crockpot to reach a warm enough temperature (I set mine on high) for the fondue to be the right consistency , A cheese fondue recipe I’ve used since forever which includes kirsch (cherry brandy) It’s actually pretty simple to make If your fondue pot isn’t stovetop-safe, make it in a saucepan and transfer it Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven I’m guessing at how much this makes; I’ve never measured it Also, I must confess I’ve used various dry white wines in this but–despite the name of the recipe–never used Neuchatel
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Steps
|
1
Done
|
Rub the Inside of the Fondue Pot (or Chafing Dish or Crockpot) With Cut Garlic Clove. |
|
2
Done
|
Dredge the Shredded Cheese in Flour. |
|
3
Done
|
Put the Wine in the Fondue Pot and Set on Stove Over Low Heat. |
|
4
Done
|
When the Wine Is Warm Enough to Begin Sending Bubbles to the Surface, but not Hot, Begin to Add the Cheese, a Handful at a Time, as You Whisk Without Stopping. |
|
5
Done
|
When All the Cheese Has Been Added and Melted, Slowly Stir in the Kirsch. |
|
6
Done
|
Rush the Hot Pot to the Table (lamp Under Pot Should Be Lit With a Fairly High Flame). |
|
7
Done
|
at the Table Add Pepper and Nutmeg. |
|
8
Done
|
Have Diners Spear Pieces of Bread, Dunk It and Swirl It to Coat All Sides, Then Lift It from the Pot to Their Plates, Twirling to Keep It from Dripping. |
|
9
Done
|
When Cool Enough, Eat the Whole Piece at One Bite. |
|
10
Done
|
Do not Let the Flame Cool, as Fondue Separates and Looks Rubbery; If This Happens Add a Little Warmed (not Cold) Wine to Revive It (wine Can Also Be Added to Thin It, If Needed). |
|
11
Done
|
the Custom Supposedly Is to Serve No Other Food With the Fondue and to Drink Hot Coffee or Tea With It; 1 Small Glass of Kirsch Should Be Drunk Halfway Through and Another at the End. |
