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Recipe:
- The garlic
should be finely chopped
- Put the wine, kirsh, flour,
chopped garlic and a small amount of garlic in a pot
- Heat the mixture until it is
hot, but do not allow it to boil. Stir until it thickens (about 10-15 minutes,
depending on temperature). Remove from heat and allow to cool.
- Cut the bread into slices or
cubes and place it on a plate or in a basket, which is then put on the table.
- Remove the
rind from the cheese and shred it. If the vacherin is very soft it may be
difficult to shred, in which case simply cut it into small cubes.
- Put the wine mixture back on
the stove and re-warm it. It should be hot, but must not boil. Gradually add the gruyère
cheese and stir it in; as the cheese melts you can add more until is is all
melted. Then gradually add the vacherin cheese in the same manner.
- Once all the cheese is melted,
place it into the fondue pot and immediately light the heater under the pot.
Regulate the heater so that the cheese stays hot, but does not boil.
The meal is now served. Guests
place a cube of bread onto a fondue fork, place it into the cheese, remove and
eat.
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