Application Guide

Table Of Contents

prika, and serve at once.

Fondue Neuchâtel

Serves 6

Fondue goes in and out of fashion in this country. But in Europe it is a quin-

tessential winter food for sharing. It was originally cooked communally over

an open fire by herdsmen camped out in high Alpine meadows. The name of

this fondue comes from the addition of Neuchâtel, a dry, 11-percent alcohol

white wine. You can substitute Riesling or champagne. Kirsch is the tradi-

tional finishing touch, a strong clear liqueur made from mountain cherries.

You can use other clear eaux-de-fruits, such as pear or raspberry brandy, if

you have one on hand. It is best to start your fondue on the stovetop, and

then transfer it to the bowl of a tabletop warmer. Use an earthenware or ce-

ramic fondue pot for this fondue. Long forks are needed for dipping the

bread, but provide your guests with regular forks and small plates for eating.

This is bread and cheese at their best!

8 ounces Emmenthaler cheese, shredded

8 ounces Gruyère cheese, shredded

tablespoons all-purpose flour

1 clove garlic, split

cups dry white wine

3 tablespoons clear fruit brandy

Fresh-ground black pepper

Fresh-grated nutmeg

1 loaf fresh homemade country bread, cut into 1-inch

cubes

Combine the cheeses in a bowl. Toss with the flour. Rub the inside of a

heavy saucepan with the garlic clove. Add the wine to the pan and heat to a

simmer. Stirring constantly, slowly add the cheese a handful at a time, letting

each addition melt before adding the next. The melted cheese will be the

consistency of a light béchamel cream sauce. Stir in the brandy and the pep-

per and nutmeg to taste.

Transfer the fondue to a fondue pot, chafing dish, or caquelon (a Swiss

earthenware casserole glazed on the inside). Keep moderately warm over a

low flame. Serve the fondue immediately, accompanied by the cubes of

bread.

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