Ingredients
-
-
5
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1
-
-
1/2
-
1/2
-
-
-
Directions
Horst Mager’s Cheese Fondue, In Portland, Oregon, just off of Sandy Boulevard, there’s a wonderful little German restaurant which has served some of the most delightful food for years Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads Once upon a time, this restaurant’s chef would actually give out his most popular recipes to anyone interested Here for digital preservation is his fondue recipe Preparation Notes: while you might be tempted to use some finer cheese varieties, don’t – it is important to use processed cheese Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product A double boiler is required to prevent the cheese from burning Have fun!, If this is the recipe for the Fondue we had at the restaurant last night then it is pretty good BUT, HORST MAEGER’S recipe is much better, SORRY! Horst Maeger, was on the local TV show 40 years ago A M Northwest He gave out the recipe and I quickly wrote it down The seasoning is slightly different The recipe is much better the what we had last night Again sorry Her Dad’s recipe is the real deal!! Cheryl W , I really can’t wait to make this Off to the store I go!!!
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Steps
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1
Done
|
Bring Water, Wine, Butter, and Seasoning to a Boil. |
|
2
Done
|
Remove from Heat and Add Cheese, Setting the Pot Into a Double Boiler. |
|
3
Done
|
Stir Thoroughly With a Wooden Spoon Until Cheese Melts Into a Heavy Sauce. |
|
4
Done
|
Adjust Thickness by Adding More Wine or Cheese. |
|
5
Done
|
Lightly Toast Bread Cubes in the Oven. |
|
6
Done
|
Serve in a Ceramic Bowl Over a Low Flame, or in an Electric Fondue Pot. |
