Now, here is a meal we haven’t had in years! I was looking for a French dish to make this weekend and after browsing the cookbooks we have, I was uninspired. That was when the idea of fondue popped into my head. Easy and fun. So Sandy got to work today, using her own adapted recipe for cheese fondue. We set the fondue pot up on the coffee table (this made Duffy think he was getting some) and watched the intriguing documentary “The Secrets of Chatsworth”. I poured myself a glass of 1er Cru Burgundy and enjoyed a relaxing afternoon. It must be noted, however, that earlier in the day, I walked into town to visit our local book store to pick up a magazine and while there I found myself digging through the cookbooks. My patience payed off. I found an incredibly thick, old French home cooking cookbook, written by Francoise Bernard and printed by Rizzoli. What a find! 1,000 recipes! Can’t wait to get started.
1 clove of garlic, split in half
1/2 Lb. Gruyere, shredded
1/2 Lb. Emmentaler, shredded
1 1/2 Tbsp. corn starch
1 1/2 – 2 cups white wine
3 Tbsp. Kirschwasser
1 loaf crusty French bread, cubed into bite sized pieces
Rub split garlic in fondue pot. Toss cornstarch with cheeses to coat. Bring wine to a boil. Add coated cheese a handful at a time, stirring constantly. When all cheese is melted add Kirschwasser and stir until incorporated. Serve with green salad and apple slices.