Ingredients
1 1 garlic clove, cut in half
Directions
2 c Dry white wine, Neuchatel, ~ Rhine or Chablis
1 lb Emmenthaler or Gruyere, or a ~ mix, finely cut not grated
3 tb Corn starch
3 tb Kirsh or brandy Salt Black pepper
1 pn Nutmeg
2 Loaves crusty French or Italian bread (baguettes)
Rub an earthenware casserole or chafing dish or fondue pot with cut
garlic. Pour in wine and bring to a simmer over low heat; DO NOT
BOIL. Gradually stir in cheese bits (grated cheese tends to lump).
When melted, stir in corn starch that has been dissolved in Kirsh.
Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese
bubbling lightly over LOW heat or it will toughen. If it becomes too
thick, add a little preheated wine. If it separates, add 1/2 teaspoon
of corn starch dissolved in a little wine, then warm slightly. Serve
with bread cubes that guests can spear on fondue forks, then dip into
the cheese mixture. Serve a tossed salad on the side and offer fruit
for dessert. Accompany with Kirsh, neuchatel wine or beer.
Servings: 6 servings
Classic Swiss Cheese Fondue Recipe brought to you by Recipe Ideas
Categories: Cheese; Fondue
The History of Recipes
It is possible to trace the history of meal recipes way back into distant history, in fact as far back into history as early Egypt, and possibly even further. In practice though, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius recounts how the Roman cooks were skilled in the use of many herbs, including some that we all recognise like bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new tastes caused an increase in books on cooking, most of which are kept safe in private libraries. During the following few hundred years, the upper-class families of the West strove to serve the most extravagent meals, and as a result cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were greatly in demand mostly as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Classic Swiss Cheese Fondue recipe.
