Ingredients
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5
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Rheinlander Restaurant Cheese Fondue, The Rheinlander is a wonderful German restaurant in Portland, Oregon Their fondue brings customers back again and again , This isn’t the Rheinlander cheese fondue recipe Fondue doesn’t have water in it I think the water in this botched recipe is for the bottom of the double boiler I have Horst Mager’s recipe book The real ingredients are: 1 pound processed Swiss Cheese 2 cups very dry white wine, chardonnay or chablis 2 cloves mashed garlic (I prefer 3-4) 1/4 tsp white pepper 1/8 tsp cayenne pepper pinch nutmeg, This is a wonderful fondue but the recipe is different than the one I got from the kitchen of the Rhinelander almost forty years ago and it explains why it is runny My recipe from this restaurant is the same EXCEPT it called for 1 cup of liquid for the 5 cups of the cheese That’s a big difference Use 1/2 cup Sauterne and 1/2 cup water From that point add extra cheese or wine/water if needed to gain proper consistancy 5 stars when made this way Yum!! I just doubled it and made it for a large party last night
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Steps
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1
Done
|
Grate the Cheese. |
|
2
Done
|
Bring Water in the Bottom of a Double Boiler to a Boil. |
|
3
Done
|
in the Top Pan of the Double Boiler Bring the 2 Cups Water, Wine, Butter, and Seasonings to a Boil, Then Add the Cheese and Set Pan on the Top of the Double Boiler Over the Boiling Water. |
|
4
Done
|
Stir Thoroughly With a Wooden Spoon Until the Cheese Melts Into a Smooth, Heavy Sauce (if the Fondue Seems Too Thick, Add Additional Wine; If It Is Too Thin Add Additional Grated Cheese). |
|
5
Done
|
Cut the Bread Into 2-Inch Squares and Brown Them Lightly in the Oven. |
|
6
Done
|
Serve and Enjoy! |
