Mother often fixed this during the winter when I was growing up. She used an electric skillet and we ate it at the breakfast table -- much easier for short children's arms to reach. During the 1960s, wine & grocery shopping in small Midwestern towns was rather limited; in a pinch, she used all Swiss cheese and California Chardonnay. My favorite wine for this recipe is Spanish -- Marqués de Cáceres Rioja white -- and I use it even though more "authentic" wines are available. Since you'll use only 1 cup in the recipe, you can drink the rest of the bottle w/ the fondue. If I'm feeling lazy, I get a package of pre-grated fondue cheese from Whole Foods or Trader Joe's.
Recipes available for personal use and not for re-sale or posting online.
© Copyright 2008-2017, KeepIdeas, Inc. All rights reserved. Some content © it's respective owners.