Best Horst Magers Gustavs Fondue Rhinelander Recipes

HORST MAGER'S CHEESE FONDUE

Steps:

• Bring water, wine, butter, and seasoning to a boil.
• Remove from heat and add cheese, setting the pot into a double boiler.
• Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
• Adjust thickness by adding more wine or cheese.
• Lightly toast bread cubes in the oven.
• Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

DER RHEINLANDER CHEESE FONDUE

Steps:

• 1. Grate or chop cheese.
• 2. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler.
• 3. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce.
• 4. If fondue seems too thick, add more wine. If too thin, add more cheese.
• 5. Dice bread into 2-inch squares and brown lightly in oven.
• 6. Keep fondue warm while serving, else a skin will form on the top.

'RHINELANDER' FONDUE

Steps:

• 1. In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.
• 2. Add butter, garlic, seasoned salt and nutmeg.
• 3. Trasfer to a large double boiler and add 1 pound of cheese. As it starts to melt, add a couple of cups more cheese until you get the desired thickness. Transfer to a crock pot and serve with bread, crackers and veggies.

RHEINLANDER RESTAURANT CHEESE FONDUE

Steps:

• Grate the cheese.
• Bring water in the bottom of a double boiler to a boil.
• In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
• Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
• Cut the bread into 2-inch squares and brown them lightly in the oven.
• Serve and enjoy!

HORST MAGER'S HEARTY LENTIL SOUP

Steps:

• 1. Simmer three hours and serve.