Horst Mager's Cheese Fondue |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun! Ingredients:
5 cups processed swiss cheese, grated |
2 cups water |
1 cup sauterne white wine (chablis) |
1 teaspoon garlic powder |
1 tablespoon butter |
1/4 teaspoon accent seasoning |
1 dash white pepper |
1 dash nutmeg |
1/2 loaf rye bread, diced |
1/2 loaf french bread, diced |
Directions:
1. Bring water, wine, butter, and seasoning to a boil.
2. Remove from heat and add cheese, setting the pot into a double boiler.
3. Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
4. Adjust thickness by adding more wine or cheese.
5. Lightly toast bread cubes in the oven.
6. Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
|
|