On Wed, 07 Dec 2005 07:52:14 -0600, Damsel in dis Dress
Well, actually, if you incorporate my suggestions, Jill's recipe is pretty much the usual one, apart from the fact that we mix cheeses here. So here goes:
Cheese fondue "moitiŽ-moitiŽ" Serves 4 400g GruyŹre (rind off) 400g Vacherin Fribourgeois (rind off) 2.5 dl dry white wine (to start, you may need more) 1 garlic clove 1 tsp cornstarch 1 very small glbutt Kirschwbutter (optional, I don't use it)
Grate the GruyŹre and cut the Vacherin into small cubes. Peel and halve the garlic clove, rub the fondue pot with it and leave it in (note: I actually put 5 or 6 halved garlic cloves in, my sons and I love eating them...). Add the cheese, cornstarch and wine, heat on medium heat until melted, stirring all the while with a wooden spoon. If the fondue gets too thick, add wine and keep stirring. You have to bring the fondue to a slow boil, and it has to be smooth and well mixed. Then you put it on the table on a hot plate, add pepper as you wish, and everybody eats by dipping cubes of bread in it.
Nathalie
