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How to Make Great Fondue: Ingredients

Fall Line
posted: 03/17/2005
by Ryan D'Agostino

For the fondue (serves two):

>1 1/2 cups dry white wine (6) Oswald leans toward Napa Valley Chablis.

>11 oz. grated cheese (7), equal parts Appenzeller, Gruyere and Freiburger

>A pinch of white pepper (8)

>A pinch of freshly grated nutmeg (9)

>Cornstarch (10)

>A splash of kirsch schnapps (11) Oswald prefers Black Forest brand.

For dipping:

>4 cups 1" x 1" cubed french baguette

>4 tablespoons garlic butter (see recipe below)

>4 small new potatoes, skins intact

>Baby carrots with green tops intact

>1 head cauliflower, cut into florets

>1-2 handfuls snow peas

>1 bunch asparagus

>Chopped rosemary, thyme, basil or parsley, to taste

Garlic Butter Whip 4 tablespoons softened butter until white and creamy. Add 1/2 teaspoon minced garlic, 2 teaspoons chopped chives and a pinch of Hungarian paprika.


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