We had German food last week for lunch, and I decided to try to make the Rheinlander version of Fondue for dinner tonight.
I found the recipe online and it was delicious, a light easy summer dinner. Pair it with a sausages, fresh veggies, bread cubes and you are set.
1 pound grated processed Swiss American
2 cups very dry white wine, Chardonnay or Chablis
2 cloves mashed garlic
¼ teaspoon white pepper1/8 teaspoon cayenne pepper (I doubled this)
Pinch of nutmeg
Sliced Sausage (I used Kielbasa)
Bread cubes (toasted is best)
If you cannot find cheese in a one pound block, buy it in sandwich slices then dice into small cubes.
In a stainless steel saucepan or fondue pot, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
Place grated cheese or cheese cubes in wine mixture. Stir with a wooden spoon until cheese completely melts. Do not boil, just let it melt. If it is too thick, add more wine; if too thin, add more cheese.
The consistency of the fondue should coat the bread evenly when it is dipped into the mixture.
Serve with assorted fresh veggies, bread cubes and sliced sausages