If you are fond of fondue and interested in sampling some Swiss cuisine, Chef Dan Daniell, owner of "Chez Heini in Zermatt, Switzerland, shares these recipes live from the Swiss Alps on "Today."Rosti (Pronounced Rosh-Tee)
Serves 4Ingredients2 1/2 pounds of potatoes 1/2 onion, minced (about 3/4 cup)4 ounces smoked bacon, finely diced1 tablespoon butter
Boil the potatoes with the skin for 30 minutes. let them get cold, then peel and grate. Put butter into frying pan, add bacon and onion, stir, then add grated potatoes. Fry on both sides until brown.Fondue
Ingredients1 3/4 cups white wine1 pound raclette cheese, grated1/2 pound gruyere cheese, grated1/2 pound tilsiter cheese, grated4 cloves garlic, cut in halfGrated nutmeg to taste1 tablespoon cherry schnapps 1 tablespoon potato flour
DirectionsRub the pan with garlic. Add white wine and boil it. Add all other ingredients and stir. Let boil for 2 minutes. Pour in cherry schnapps and potato flour for binding and stir.Use bread and potatoes to dip into fondue.