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Ingredients:
2-2/3
cups beer;
1/2 lb Emmenthal or Gruyère cheese
2 T. Tomato Purée
Pinch each of cayenne pepper and
cracked black pepper
2 T. Kirsch
2 t. cornstarch
1 garlic clove
1 French baguette
Serves: 4 persons
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Preparation:
Cut the
baguette into bite size cubes [about
1 in cube];
Rub
the fondue casserole's interior with
a peeled, crushed garlic clove;
Pour
in the beer, bring it to a boil over
a hot flame and reduce it by 2/3rds;
Mix
the liquor and cornstarch into a
viscous paste;
Add
the cheese, Purée and spices and
cooking over a low flame, stirring
constantly with a wooden spoon,
until the cheese has melted;
Stir
in the cornstarch mixture and cook
for about 3 minutes, or until the
cheese is smooth and consistent;
Place
the casserole over an alcohol warmer
with a very low flame, and stir
occasionally to keep the bottom from
crusting and burning;
Serve
with the cut baguette and long
fondue forks.
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