The Fondue is a recipe Swiss, the cheese represents a role very important in this recipe and the best form of accompany it is with wine and a good company.
1 / 2 pound of cheese like Jarlsberg or Emmenthaler Swiss style , grated
1 / 2 pound of cheese Gruyere, grated
2 tablespoons of flour or cornstarch (starch of corn if the use of cooking without gluten)
1 clove of garlic, crosswise in half
1 Cup dry white wine (as the Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon of kirsch (Brandy of cherries)
1 / 2 teaspoon of mustard dry
A pinch of Walnut nutmeg freshly grated
Place the cheese grated and the cornstarch in a bag of plastic for freeze. Seal, shake to cover the cheese with flour or cornstarch. Put to one side.
Rub the inside of a pot of 4 quarters with the garlic cut, and then reject it. Add the wine and the juice of lemon to the pot, and bring to a simmer over medium heat. Little by little, shake gently the cheese in the wine. Stir constantly in form of zig-zag to avoid that the cheese of the seizure and the cramp. Cook until the cheese has been melted and cream. Do not allow to boil. Once the mixture is smooth, Add the kirsch, the mustard and Walnut nutmeg.
Transfer the cheese in a pot that serves fondue, set to fire slowly to keep the heat. If the boat is delgado's background, a candle lit, probably going to do. Yes of bottom thickness, You can use a small Sterno.
Organize various food dip around the pot of fondue. (To Suzan lazy works very well for this.)
To eat, the food launches of immersion with forks for fondue or forks small. Dip for cover with the cheese, and eat.
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