For this edition of Retro Recipe Challenge Laura from Laura Rebecca's Kitchen asked us to prepare a dish with "international flair". As the case with previous events, the recipes need to have been first published before 1985.
As soon as I saw the word "international" one dish immediately came to mind - the uber retro, Swiss-classic, Fondue!
I've sourced this version from the utterly delightful Graham Kerr and his book The Complete Galloping Gourmet Cookbook published in 1973. I remember seeing The Galloping Gourmet on the Food Network in 1999 - back when the Food Network actually showed cooking programs.
10 oz/280 grams Emmenthal Cheese
10 oz/280 grams Gruyère cheese
1 clove garlic, peeled
16 fl oz/500 mls dry white wine
2 teaspoons lemon juice
1 heaped teaspoon cornstarch/potato flour
2 fl oz/60 mls Kirsch
Cut the cheese into small cubes.
Rub the garlic clove inside your serving dish and inside a small saucepan.
Pour wine and lemon juice into the saucepan and heat gently, until it just starts to bubble.
Add the cheese, a handful at a time, stirring constantly.
Mix the kirsch with the potato flour/cornstarch.
Bring the cheese mix to near boiling point and add the kirsch mixture.
Whisk constantly in a figure 8 until smooth and creamy.
Pour this into your serving dish and place over a burner to keep warm.
Serve with cubes of French bread.
Dunk and enjoy!
Tagged with Retro Recipe Challenge