go to page 2

Appetizer main page

Artichoke pâté
Artichokes vinaigrette
Asparagus with parma ham and roasted pepper coulis
Asparagus mimosa
Asparagus hollandaise with ham
Asparagus with truffle broth
Baked carrot terrine
Beet, frizzled leek and gorgonzola crostini
Baked goat cheese with salad greens
Baked polenta with fontina, and gorgonzola
Brunch strata with crabmeat and asparagus
Cheese beignets
Cheese croquettes
Cheese fondue
Croque madame
Croque monsieur
Eggplant caviar molds
Eggplant papeton
Eggplant and tomato terrine
Empanadas de mariscos
Gnocchi a la parisienne

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4

1 loaf crusty French bread
1 clove garlic
1 cup dry white wine
1 teaspoon lemon juice
1 pound grated Swiss Emmenthal cheese
ground pepper, nutmeg to taste
1 teaspoon flour
4 teaspoons Kirsch or water

Cut bread into 1 inch (2/5 cm) cubes.
Rub inside of fondue pot with cut garlic clove. Dispose of garlic. Pour wine in pot and heat until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with wooden spoon until cheese has melted and a light, creamy sauce consistency is attained. Add pepper and nutmeg to taste.
Mix flour and kirsch to a smooth paste and whisk in the the cheese mixture to thicken. Bring to a boil, then remove from stove and place pot on lit burner, on table.
Dip bread cubes (on fondue forks) in cheese fondue.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.