Rub the inside of a flame-proof dish all over
with cut garlic, discarding left-overs.
Put the cheese, wine, seasoning, lemon juice and
cornflour into the dish
Bring to the boil quickly, stirring continuously
Continue to cook and stir until mixture is
smooth, well-blended and thick.
Gradually stir in the Kirsch, remove the pot
from the stove and place on a spirit burner at the table.
Spear cubes of bread onto fondue forks, dip into
cheese and swirl round, then eat immediately
HINT: If fondue thickens
up too much, add one or two pinches bicarb. If it is too thin, add
approx. 15ml cornflour mixed to a smooth paste with a little wine.
Tomato Pizza Fondue
Tablespoons Extra virgin olive oil
1 Medium Onion, chopped
Half Cup Sun-dried tomatoes
1 Clove Garlic, minced
Half Teaspoon Dried Basil
Half Teaspoon Dried oregano
Half Teaspoon Crushed red pepper flakes
1 Cup Dry white wine
3 Cups Shredded mozzarella
4 Ounces Shredded provolone cheese
1 Tablespoon Corn starch
For Dipping: Crusty French or Italian Bread, Focaccia, zucchini wedges
or salami cubes.
olive oil over medium heat, add onion and stir for four minutes. Add
sun-dried tomatoes, garlic, basil, oregano and pepper flakes, stir for
one minute. Now, add the wine and bring to a simmer. Next, stir in the
cheeses a handful at a time. Wait until the first addition has melted
before adding the next. Do not boil the ingredients, let them simmer.