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| Appetizers & Etiquette |
Curry Fondue
1 clove garlic 1 1/2 cups dry white wine 1 teaspoon lemon juice 2 cups grated emmenthal cheese 2 cups grated gruyere cheese 1 tablespoon cornflour 2 tablespoons curry powder 3 tablespoon kirsch French bread for serving Directions Rub the inside of fondue pot with a clove of garlic. Heat the wine with the lemon juice. Add the cheese gradually stirring continuously. When mixture is bubbling, add the kirsch, curry and cornflour, blended together. Cook 2-3 minutes, season with more curry to taste. Serve with French bread cut into 1-inch cubes. |
| Appetizer Recipes & More |