Jim Coleman Recipes

Jim's Bastille Day Fondue

For this recipe you will need:

• 16 oz Emmental Cheese, shredded
• 20 oz Gruyere cheese, shredded
• 6 glasses of dry white wine
• 1/2 glass of kirsch liqueur
• 1 clove of garlic, crushed
• white pepper to taste
• 1 or 2 loaves of French bread

To prepare this recipe:

On the day before or the morning of the meal, cube the bread and leave it out to dry a little.

Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour the wine into the pot and place on the stove over medium-high heat. Bring the wine to a boil. Add the cheese and stir slowly with a wooden spoon. Before the cheese is fully melted, take the pot off the stove and place on the lit fondue burner. Season with pepper and add the kirsch while stirring. When the cheese is completely melted, serve with bread and fondue forks.