On New Year's Day we celebrated 2009 with a Swiss Fondue. This one was as good or better than the last one we prepared both in flavor and texture. We used a Riesling wine, roux (2 TBSP each butter and flour), four cloves garlic, 2 parts Emmenthaler, 1 part Gruyere, about 1/3 to 1/2 part Havarti, and a little fresh cracked black pepper. The roux was slowly added after the cheeses melted.
The night before we had the Deakins family over at our place. The kids had a wonderful time, the adults talked and played cards (Canasta).
1 comment:
Yummy! I would kill for some of your fondue!! MMMMmmmmmmm!!
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