tina roth eisenberg, known for her design blog, swiss miss, was featured in the current food issue of print magazine for her father's fondue recipe and if i must say so myself, it is to die for [as long as i remember to take my lactaid tablet!]. pictured above, tina is wearing a nooka zenh gg. inlcuded below is tina's recipe!
Hans-Ruedi's (swiss miss's dad's) fondue recipe
ingredients (serves 4)
* 0.7 lbs gruyere cheese
* 0.5 lbs appenzeller cheese
* 0.5 lbs vacherin cheese (all cheeses should be from switzerland)
* 1 garlic clove, peeled
* 11/2 cups dry white wine
* 1 tbsp. fresh lemon juice
* 2 shot glass of kirsch
* 4 tsp. cornstarch
* a few gratings of freshly ground pepper nutmeg
* for dipping: crusty french bread, cut into bite-sized cubes (leave a piece of crust on each cube), soft-boiled new potatoes, or broccoli florets.
directions
1. rub the inside of fondue pan with the garlic. add the wine and lemon juice and bring to a bare simmer over medium heat.
2. add shredded cheeses, stir, and melt slowly. the fondue can bubble gently, but do not boil. mix kirsch with cornstarch and add to fondue while stirring. season with nutmeg and pepper.
3. transfer to table and keep warm over a fondue burner. serve immediately with dipping ingredients.
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