SOW - 8/21/98 " A Stranger In My Arms "


ROW - " A Stranger in My Home " Cheese Fondue


Why is it that we've lost the flame that keeps it warm...the fondue that is ! Why, I haven't seen a fondue pot since the mid 70s! I don't know if it's due to to the high calorie and fat content of the recipes, or merely because it has been forgotten as a food serving method, but wouldn't it be fun to dig our old fondue pots out of storage and experience a bit of the past? Back in the 50s and early 60s, high calorie and fat foods were perfect for any party. By all accounts Patsy always enjoyed a good party, and I'll bet the ease of serving fondue would've been quite appealing to her. This recipe is among the most popular . Enjoy!

  • 3 cups Gruyere or Swiss cheese (12 ounces) -- coarsely shredded
  • 2 tablespoons all-purpose flour
  • 1 clove garlic -- halved
  • 1 1/4 cups dry white wine* (see notes)
  • 1 tablespoon kirsch or dry sherry
  • dash nutmeg
  • dash white pepper
  • French or Italian cubed bread/veggies

    Bring shredded Gruyere or Swiss cheese to room temp. Toss cheese with flour; set aside. Rub inside of fondue pot with garlic halves, then discard garlic.

    In medium saucepan heat wine over med heat until small bubbles rise to surface. Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheeese melts before adding more. Stir till mixture bubbles gently. Stir in kirch or sherry, nutmeg and white pepper. Transfer cheese mixture to a warmed fondue pot and keepmixture bubbling gently. Serve with bread cubes and/or raw veggies.

    *For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of wine.

    (For an Onion-Cheese Fondue variation, prepare with ingredients as given above AND stir in 1/2 C. sliced green onion and 1/2 C. shredded carrot into the cheese mixture with the kirch or sherry.)

    Many thanks to SOAR for this recipe. It is just one of the 38064 recipes available on SOAR - the Searchable Online Archive of Recipes. Be sure to visit their website

    * Exported from MasterCook Mac *
    Recipe By : BH & G New Cook Book

    Per serving: 12 Calories; 0g Fat (2% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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