Happy New Year ~ 2009
 
Below you will find an "old family recipe" that makes an excellent New Year's Day meal. As you probably have New Year's traditions of your own, you may want to try this recipe (which is very good) on another suitable day. In my book, that would be any day at all. Bon appétit!
 
Fondue Neuchâteloise

½ lb. Switzerland Swiss, shredded, or finely cut

1½ tablespoons flour

1 clove fresh garlic

1 cup Neuchâtel wine (or any light dry white wine of the Rhine, Riesling or Chablis types)

Salt, pepper, nutmeg to taste

1 loaf French or other white bread with a hard crust (or at least 4 hard rolls), cut into bite-size pieces each of which must have at least one side of crust

(Optional - 3 Tb Kirschwasser or 2 Tb of any non-sweetened fruit brandy such as apple jack, slivovitz, cognac, etc., or light rum)

Dredge cheese with flour. Rub the cooking utensil well with garlic. Pour in the wine and set over very slow fire. When the wine is heated up to the point that air bubbles rise to the surface (never boiling point), stir with a fork and add cheese by handfuls, each handful to be completely dissolved before another one is added.

Keep stirring until the mixture starts bubbling lightly. At this point add a little salt and pepper and a dash of nutmeg (optional). Finally add and thoroughly stir in the Kirschwasser (or other brandy). Remove the bubbling fondue from the fire and set immediately onto your preheated table heating element.
 
From The Fondue Rule Book, published by The Pot Shop of Boston.
Recipe online at http://www.potshopofboston.com/fonduerecipe.htm

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