Recipe: Bacardi Cheese Fondue (using Swiss cheese, wine and rum, 1970's)

BACARDI CHEESE FONDUE



1 clove garlic, split in half
1 lb. natural Swiss cheese, grated
Dash salt
Dash ground black pepper
1 1/2 to 2 cups dry white wine
2 tbsp. cornstarch
2 tbsp. Bacardi light rum*
2 tbsp. water
1 loaf French or Italian bread, cut in 1-inch cubes

Use deep baking dish with glazed interior, flame-proof-glass saucepan or crockery utensil (don't use a metal pan). Rub inside bottom and sides with garlic. Put cheese, salt and pepper into dish and add enough wine almost to cover. Cook over medium heat, stirring constantly until cheese melts - no longer (cheese and wine will not be blended yet).

Make smooth paste of cornstarch, rum, 2 tablespoons water. Using wire whisk, stir mixture into melted cheese and wine. Cook and stir over medium heat 2 to 3 minutes or until creamy and thick.

Set fondue over a chafing dish flame or candle warmer. Spear and dip bread cubes with long forks.

*Use 80 proof rum.

Makes about 3 cups
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's