RECIPE # 4143 VELVETY CHEESE SAUCE, Thursday, May 15, 2008
TAMMY ALGOOD / UT EXTENSION SERVICE
1 cup shredded Swiss cheese
1 cup shredded Gruyere cheese
1 tablespoon all-purpose flour
1 cup Tennessee dry white wine
1 small clove garlic, minced
1/2 tablespoon fresh lemon juice
1/4 teaspoon white pepper
1-1/2 tablespoons kirsch, optional
French bread, cut into 1-inch cubes
Fresh vegetables, cut into bite-sized pieces
Place cheeses and flour in a plastic bag. Fasten bag securely and shake until cheese is coated. Heat wine and garlic over low heat in a fondue pot or a saucepan just until bubbles rise to the surface. Do not boil. Stir in lemon juice and pepper. Gradually add cheese about a 1/2 cup at a time, stirring constantly until cheeses are melted. Stir in kirsch, if desired. Reduce heat to warm and serve with bread cubes or vegetables for dipping.
Yield: 4 servings.
NOTE: Recipe can be doubled