Easy Fondue

by Jeanne Benedict

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Fondue is sexy! It reminds people of key parties (aka wife swappin’ get togethers) and a time when the country let down their hair and unfastened that top button. Fondue is great for a 50s, 60s, or 70s theme party and this easy recipe will please any crowd. (This recipe is an adaptation of one from the Better Homes and Gardens Cookbook.)

24 oz. shredded Swiss cheese
1/4 cup flour
2 1/2 cups dry white wine
2 tablespoons Kirsch-Wasser

Dredge cheese with flour. Heat wine in a medium saucepan over low heat until tiny bubbles appear. Add cheese by the handful into wine. Stir until smooth and then add another handful of cheese and stir, repeating process until all cheese has been incoporated. Stir in Kirsch until cheese is velvety! Transfer to a fondue pot over a low flame and serve with fondue dippers like cubed Italian or French bread, broccoli, mushrooms, and baby carrots. If you don’t have enough fondue forks use long bamboo skewers.

Makes about 3 cups fondue

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