Appetizers > Condiments, Dressings & Sauces > New Years Eve > Switzerland > Fondue Neuchateloise >
Fondue Neuchateloise
Basic Swiss Fondue
1/2 LB Gruyere cheese
1/2 LB Appenzeller cheese
1/2 LB Tilsiter cheese
4 cloves garlic, minced
1/2 C tomatoes, finely minced (or use sun-dried)
1-1/2 C dry white wine
3 TBS Kirsch (cherry brandy)
Cornstarch mixed with water (enough to thicken mixture in pot)
Dash of nutmeg & black pepper
Shred or cube cheese; melt in a fondue pan or a heavy-bottomed saucepan. Add the garlic, wine and Kirsch. Simmer on low, stirring often, for about ten minutes. Add the tomatoes. Pour in the cornstarch-water mix; stir until sauce is thick and bubbly. Add nutmeg and black pepper to taste. Use French bread, bread cubes or raw vegetables to dip into the fondue. Best when eaten hot.
Tips: Substitute cheeses with mozzarella, provolone, Romano or sharp cheddar. Try not to drink cold beverages with fondue as it might result in an upset stomach. Drinking room-temperature white wine or tea with fondue is best. Never drink fondue with beer! The crusty bit of fondue that forms on the bottom of the pot is edible, and could be served as a last "treat" by peeling off and dividing amongst guests.
Recipe featured in the Ambrosia Cookbook.
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