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Kcin.malo
Classic Cheese Fondue
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Ingredients
Directions
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Additional requirements: caquelon (refractory cheese fondue pan) or small (frying) pan with thick bottom.
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Wipe the mushrooms.
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Cut the pepper into pieces and the baguette into cubes.
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Halve the garlic.
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Rub the bottom of the caquelon with garlic and pour the wine into it.
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Bring the wine over medium heat to the boil.
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When small bubbles rise, add the cheese by hand.
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Let the cheese melt with stirring.
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In a small bowl, stir the cornstarch with the kirsch or two tablespoons of white wine.
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Add this porridge to the fondue while stirring.
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Heat the fondue until it becomes a nice smoothly bound sauce.
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Place the caquelon on a hot plate on the table.
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Put the baguette, the mushrooms, tomatoes and peppers around it.
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Dip the baguette and vegetables with a fork into the cheese fondue.
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Tasty with a green salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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