Recipe by Marc Boyer
"Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead."
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Swiss cheese, diced
1 1/2 tablespoons
dry white wine
salt and pepper to taste
kirsch (cherry brandy)
1 (1 pound) loaf
French or Italian bread, cut into 1 inch cubes
This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices.
Followed recipe to the letter. Did not work well, cheese would have melted better if grated.
Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again.
Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind of firm cheese that suits your taste. Also, in addition to bread you can use crispy veggies or cold meats, like ham cubes. A good quality blond beer can also be used instead of the wine if you are a beer enthousiast. If you have never tried fondue before, stick to the wine.
This was SO easy to make. It was the first time I ever tried making fondue and it was great. The recipe has "Brandy" in the ingredients, and then "Kirsch" in the instructions so I wasn't sure which to use. I went with regular old Brandy and it was delicious. I wanted to try and counter all the fat from the cheese with some vegetables so along with dipping bread, I steamed some brussel sprouts and dipped those in as well. YUMM!
This is a really fool-proof fondue recipe! I used a bit of Gueyere cheese. Many raves.
Very delicious, however, I did leave out the nutmeg and the brandy. Thanks Marc!
This is a decent recipe. I agree with others when they say use two different types of cheese. I also add 2-3 tablespoons of fresh lemon juice and substitute corn starch for potato flour. (I dissolve the starch in the lemon juice; it's the key to smooth fondue.) I also agree with other reviewers that shredded cheese is the way to go. Make your life easier, use shredded cheese! I promise it's worth the effort!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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