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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy, the BEST recipe - Ingredients:
1 garlic clove, halved |
1 lb imported gruyere or 1 lb emmenthaler cheese, coarsely grated |
3 tablespoons flour |
2 tablespoons butter |
3 tablespoons chopped chives |
3/4-1 cup very dry white wine |
1 pinch nutmeg |
2 ounces kirschwasser kirsch (cherry brandy) |
salt and pepper |
french bread, cubed |
Directions:
1. Toss the grated cheese with the flour in a bowl. Set aside.
2. Rub a 2 quart pan with garlic.
3. Over medium to medium-high heat, melt the butter, add chives and saute for 1 minute.
4. Add wine [I have gotten the best results with Fish Eye pinot grigio] and bring just to boiling point - but DO NOT BOIL.
5. Keeping this just below simmering, add the grated cheese slowly by small handfuls.
6. Stir in 1 direction continuously as each handful melts into the liquid.
7. If the mixture should look like it's starting to boil, simply take the pot off the heat for a minute or so.
8. After all the cheese is melted, remove pot from heat.
9. Add salt and pepper and just 3 strokes or so (a dash) of freshly grated nutmeg.
10. Add kirsch and serve immediately with cubed bread.
11. Tips: the chives can be omitted; swiss cheese can be substituted but it is MUCH less tasty - use the best quality cheese that you can find; you can also use any bread that's handy.
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