This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores, or get a new electric fondue set. Baby swiss or regular swiss cheese can be substituted for the Gruyere if it's difficult to find.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups shredded Swiss cheese
- 2 cups shredded Gruyere cheese
- 2 Tbsp. flour
- 1 clove garlic, cut in half
- 1-1/2 cups dry white wine or chicken broth
- 1 Tbsp. lemon juice OR 2 Tbsp. Kirsch, if desired
Preparation:
Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine or broth into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice or kirsch, if using.
Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately. 8 servings
