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.
DECEMBER 2004
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