Swiss Chalet Älpler Fondue with Herbs
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Credit: Florian Schwarz, Executive Chef, Swiss Chalet Restaurant at Sonnenalp Hotel, Vail, Colo.
The National Culinary Review, June 2014
Ingredients
6 oz. white wine
½ T. minced garlic
8 oz. fondue cheese mix (Gruyere, Vacherin and Appenzeller, shredded)
½ oz. cornstarch
Nutmeg and white pepper, to season
½ oz. Kirschwasser
0.1 oz. chopped chives
0.1 oz. minced parsley
8 oz. (approximately) baguette, cubed
Instructions
Method: Heat white wine and garlic. Add cheese mixture; stir continuously until smooth. Add cornstarch to bind. Season with nutmeg and white pepper. To finish, add Kirschwasser, chives and parsley. Pour into fondue pot to keep warm. Use cubed baguette as accoutrement.
Yield
10 fluid ounces
Tags
Appetizer, Main Dish, The National Culinary Review
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