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TM2 Candle Store is not responsible for the accuracy or success of these recipes. The directions for your personal slow-cooker must be adhered to. We do not claim to have tested these recipes.
CLASSIC SWISS FONDUE
- 1 clove garlic
- 2 1/2 cups dry white Rhine, Chablis or Riesling wine
- 1 TBS lemon juice
- 1 lb. Swiss cheese, grated
- 1/2 lb. Cheddar cheese, grated
- 3 TBS flour
- 3 TBS kirsch
- Freshly ground nutmeg
- Pepper
- Paprika
- 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove.
Heat wine to a slow simmer (just under boiling).
Add lemon juice.
Combine cheeses and flour and gradually stir in.
Using a figure-8 motion, stir constantly until cheese is melted.
Pour into lightly greased Crock-Pot.
Add kirsch; stir well.
Sprinkle with nutmeg, pepper and paprika.
Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours.
Keep on Low setting while serving.
Using fondue forks, dip bread cubes into fondue.
About 2 quarts
WARNING TO PREVENT FIRE
BURN CANDLE WITHIN SIGHT. OUT OF REACH OF CHILDREN AND PETS. NEVER BURN CANDLE ON OR NEAR ANYTHING THAT CAN CATCH FIRE. KEEP WICK CENTERED AND TRIMMED TO NO MORE THAN 1/4" AT ALL TIMES TO PREVENT EXCESSIVE FLAME OR SMOKE. DO NOT LET WICK TRIMMINGS, OR OTHER DEBRIS DROP INTO WAX. FOR BEST PERFORMANCE, BURN UNTIL WAX MELTS EVENLY ACROSS CONTAINER, NOT EXCEEDING 4 HOURS. DISCONTINUE USE WHEN ONLY 1/2" OF WAX REMAINS IN BOTTOM. NEVER MOVE A HOT CANDLE! NEVER BURN CANDLE UNATTENDED OR NEAR A DRAFT.
FAILURE TO FOLLOW INSTRUCTIONS COULD RESULT IN FIRE HAZARD OR INJURY!
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