Gouda Fondue
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:22am

Ingredients




1 Clove garlic, halved
1 1/2 cups Dry white wine
4 cups Shredded Gouda Cheese
1 teaspoon Dijon mustard
1 tablespoon Potato flour or corns
2 tablespoons Kirsch
Freshly ground nutmeg and pepper
8 slc (thick) fresh whole grain bread or French bread





Preparation

1 Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot-the 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. 2 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). 3 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. 4 Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo skewers to spear bread for dipping into fondue. 5 Makes 4 entree servings or10 to 12 appetizer servings. 


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Preparation

 1  Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot-the 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.  2  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).  3  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.  4  Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo skewers to spear bread for dipping into fondue.  5  Makes 4 entree servings or10 to 12 appetizer servings.