Tomato fondue recipe
250 g Gruyere cheese, grated ( 8 7/8 oz)
250 g Emmental cheese, grated
1 1/2 tb butter
3 clove garlic, finely chopped
2 1/4 dl tomato juice (1/2 pint)
1 1/2 tb tomato pulp (concentrated)
2 ds sugar
3/4 dl red wine (3/16 pint)
1 1/2 tb corn starch
2 tb Grappa or Kirsch
salt
pepper
Heat the butter in a fondue dish (caquelon), saute garlic. Add
tomato juice, tomato pulp and sugar, bring to a boil.
Take the caquelon off the stove, add the cheese and stir. Return
the caquelon to the stove and stir continuously until the cheese
has melted.
Blend the corn starch with the red wine, stir into cheese. Bring
back to a boil and stir continuously. Season with salt and pepper,
stir the grappa in the fondue.
|
.
