Swiss Raclette Fondue
1½ cups dry Riesling
1 lb Raclette Swiss cheese, grated
1½ Tbsp cornstarch
¼ cup chopped chives or green onions
Cracked black pepper, to taste
1 large baguette, cut into large cubes
12 small red new potatoes, steamed or boiled until tender
Optional: reduce amount of potatoes & use other veggies of choice: carrot, broccoli, etc, cut in largish chunks, steamed tender/firm
Steam veggies & cube bread. Set aside.
In a large heavy saucepan, heat wine until hot. Meanwhile, combine grated cheese with cornstarch, mixing well with hands until cheese is properly coated in starch.
Add the cheese to hot wine in small batches, stirring after each addition, and allowing each to melt. Continue until all cheese is used. Add chopped chives/onions and season with pepper. Stir until smooth. Transfer to fondue set and keep warm. Serve with baguette cubes, potatoes & veggies, if desired.
Posted on: February 18th, 2005 Credit: