"Damsel in dis Dress" > wrote in message
...
> On Wed, 07 Dec 2005 14:40:31 +0100, Nathalie Chiva
> > wrote:
>
> >On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
> >wrote:
> >
> >>Swiss Cheese Fondue
> >>
> >>1 clove garlic, crushed
> >>1-1/2 c. dry white wine
> >>1 Tbs. brandy, kirsch or lemon juice
> >>1 lb. (4 cups) shredded swiss cheese
> >>3 Tbs. flour
> >>dash pepper
> >>dash ground nutmeg
> >>cubes of french bread
> >
> >I know I already said it.... Skip the flour! The resulting fondue will
> >lose most of its taste if you put 3 tbsp flour in it. And that's too
> >much wine. Start with half of it, then pour more in as and if needed.
> >Oh, and no nutmeg - at least if you really want a Swiss style fondue.
> >
> >Nathalie in Switzerland
>
> Thanks, Nathalie. I remember enjoying cheese fondue at home when I
> was growing up, but I don't recall being bowled over by the taste of
> wine. When people have served it to me more recently, I've always
> found the taste of the wine to overshadow the flavor of the cheese.
>
> Do you have the Official Nathalie Chiva Swiss Fondue recipe handy? I'd
> love to try your version. Maybe we'll give this a try for New Year's
> Eve.
>
> Carol
> --

I'd actually prefer the taste of the wine, but that's just me.

kili <---- the lush