| FONDUE
NEUCHÂTELOISE This is the one. Everyone has heard of it, many have eaten it, but few have cooked it. After you have fixed this for friends or family, you will want to keep the recipe handy. It's a Christmas Eve tradition in our house because it's so quick and easy, and there always seem to be presents to wrap at the last minute. 1 lb. (450 g) imported Swiss Gruyère cheese, coarsely grated 1 lb. (450 g) imported Swiss Emmenthaler cheese, coarsely grated 1 Tbs. (15 ml) cornstarch 4 cups (1 L) dry white wine, preferably Neuchâtel 2 medium-sized garlic clove, peeled and bruised with the flat of a knife 4 Tbs. (60 ml) Kirsch 1/4 tsp. (1 ml) freshly ground nutmeg (or to taste) Salt and freshly ground black pepper (to taste) 2-4 (depending on size) loaves French or Italian bread, cut into 1" (2 cm) cubes In a large bowl toss the cheeses and cornstarch until thoroughly mixed. Put the wine and garlic in a 2-quart (2 l) fondue dish (or any 2-quart (2 l) flame proof casserole) and bring to a boil over high heat. Let the wine boil for 1 or 2 minutes, then remove and discard the garlic clove. Lower the heat so the wine barely simmers and begin adding the cheese mixture a handful at a time, stirring constantly with a kitchen fork. Add additional cheese only after the previous handful has melted completely. When the fondue is creamy and smooth, stir in the Kirsch, nutmeg, salt and pepper. To serve, place the fondue dish or casserole over an alcohol or gas table burner in the center of the table, adjusting the heat so the fondue barely bubbles. Traditionally, diners spear cubes of bread on a long-handled fork , completely coat it with the fondue, and eat it immediately. (Here's a secret tip: As you and your guests near the bottom of the pot, a small circle of burned cheese should have formed at the bottom of the dish, immediately above the heat source. This is easily peeled off the bottom with your fork. You can share this, or save it as the cook's treat. It's the best part!) Serves 4-6 as a main course, 8-12 as an appetizer |