I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Cheese Fondue

3/4 pound (12 oz.)  natural Swiss cheese, cut in strips (about 3 cups)
1 Tbsp. flour
1 clove garlic, halved
1 1/4 cups Virginia Dare cooking sauterne
Dash of pepper
Dash of nutmeg
2 Tbsp. Virginia Dare cooking sherry

Toss cheese with flour to coat.  Rub inside of fondue pot vigorously with cut surface of garlic.  Pour in sauterne.  Warm just until air bubbles start to rise.  (Don't cover, don't boil.)  Stir constantly from now on.  Add handful of cheese.  Wait until cheese has melted (keep stirring) before tossing in another handful.  When all is bubbling gently, stir in seasoning and sherry.  Serve with bread cubes for dipping.  Cut so each bread cube has some crust.

 
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