Cheese Fondue
I made this sooooo long ago that I don’t remember exactly when and where… and why. It is one of my olden days, on the fly recipes that is a little short on detail… but big on flavor… lol… Served with Garlic Bread and Fresh Fruit, I like mine nice and hot when I return from the slopes…….
Servings Prep Time
6servings 30minutes
Cook Time
15minutes
Servings Prep Time
6servings 30minutes
Cook Time
15minutes
Ingredients
For the Cheese Sauce
For the Garlic Bread
For the Fruit
  • 1lb. Fresh Fruit in SeasonShould at least contain some apples. Pick fruits that will compliment the cheese.
Instructions
For the Cheese Sauce:
  1. In a Double Boiler: Heat the Wispride Cheese till smooth.
  2. Stir in the cream, slowly, as not to break.
  3. Add the Worcestershire Sauce, Parsley, Pepper and Garlic Powder.
  4. Slowly stir in the beer.
  5. Simmer and stir till smooth and hot.
  6. Before serving, stir in the Kirsch and grate the Nutmeg across the top surface of the cheese.
For the Garlic Bread:
  1. Slice the French Bread in half long ways, and place the two sides cut-side up on a lined baking sheet (Cut to fix the sheet pan that you have.)
  2. In a bowl: Cream together the Butter, Fresh Garlic and Parsley.
  3. Spread the Garlic Butter mixture on the French Bread halves.
  4. Sprinkle the French Bread with the Paprika and Garlic Powder.
  5. Just before serving: Bake or broil the French Bread until brown on top but still soft in the middle. Cut into dippable size pieces.
For the Fruit:
  1. Cut the individual fruits into appropriate bite size pieces for their type fruit.
Assembly:
  1. Transfer the Cheese Mixture to a heated Fondue Pot – or leave in the Double Boiler and serve from there.
  2. Grate the Nutmeg across the top of the Cheese Mixture.
  3. Place the Fondue Pot or Double Boiler in the middle of a large serving tray.
  4. Arrange the Garlic Bread and Fruit Pieces around the base of the Fondue Pot.
  5. Serve with Cocktail Forks (or Fondue Forks, duh…), and toothpicks.
Recipe Notes

Note:  This whole preparation, as you can tell from the hand-written recipe, was done in a restaurant setting, and we mostly winged the whole thing.