- 1 clove garlic
- 2 1/2 cups dry white Rhine,
Chablis or Riesling wine
- 1 TBS lemon juice
- 1 lb. Swiss cheese, grated
- 1/2 lb. Cheddar cheese, grated
- 3 TBS flour
- 3 TBS kirsch
- 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove.
Heat wine to a slow simmer (just under boiling).
Add lemon juice.
Combine cheeses and flour and gradually stir in.
Using a figure-8 motion, stir constantly until cheese is melted.
Pour into lightly greased Crock-Pot.
Add kirsch; stir well.
Sprinkle with nutmeg, pepper and paprika.
Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours.
Keep on Low setting while serving.
Using fondue forks, dip bread cubes into fondue.
About 2 quarts