Amanda & Friends' Cookbook Category Cook Back Next
 

Fondue

Cook: Marian Cummins

Alcoholic cider
1 tb cornflour
1 clove fresh garlic
Black pepper
Lots of cheese: Swiss (essential) gruere or emintale,
Other cheese (optional)
Dipping pieces:
French bread (slightly stale - stays better on the fork)
Apple
Celery
Mushrooms
Cauliflower
Carrot, anything else you like or have hanging around.
(Prawns are fabulous, for non vegetarians - Ed.)

Wipe the inside of the fondue pot with the garlic clove.
Leave the clove in and 1/4 fill the pot with cider.
Heat until bubbling, take out garlic.
Mix in the cheese.
Mix in the cornflour and black pepper - stirring constantly.
Cut up all the other ingredients into smallish chunks.
Sit around the pot and dip the chunks into the fondue.
RULE: Dropping your piece into the fondue requires you to kiss the closest member of the opposite sex.
(My poor brother Rob, as the only male at our table, copped a lot! - Ed.)

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