In this Swiss cheese fondue, red wine is used rather than white, resulting in a robust flavor and an intriguing hue similar to that of the French matelote, a fish stew made with red wine. And then there’s this helpful hint about gamesmanship:
In Switzerland, the tradition is: whoever drops the bread from the fork into the fondue must pay for the next round of drinks. In France, whoever drops the bread must pay with a kiss. Agree upon rules before starting.
The 2 in 1 International Recipe Card Collection
Aperitif Card 39
Rum Aperitif
2/3 jigger dry white vermouth
2/3 jigger light rum
1 teaspoon dark rum
1 teaspoon raspberry syrup
2 teaspoons lemon juice
Shake ingredients well with ice and strain into chilled cocktail glass.
Vermouth Maraschino
2 jiggers dry white vermouth
1/2 jigger maraschino liqueur
1/2 jigger lemon juice
3 dashes orange bitters
Shake ingredients well with ice; strain over ice into Old Fashioned glass. This drink is pictured on the card.
Rose Fondue
Ingredients
- 2 cups Swiss cheese shredded
- 1 1/2 tablespoons flour
- 1 cup red burgundy
- 1/8 teaspoon nutmeg grated
- 1/2 teaspoon salt
- 2 tablespoons cognac
- 1 loaf french bread cubed
Instructions
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Sprinkle cheese with flour, mix and set aside.
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Pour wine into saucepan and heat to slow simmer (do not boil wine.) Add flour-dredged cheese by handfuls, a little at a time, stirring constantly. When all cheese is added and absorbed by wine, add nutmeg and salt. Off heat, stir in cognac and transfer mixture to fondue dish. Serve with French bread cubes speared onto fondue forks. Dip cubes in cheese, swirl, and eat.
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