Classic Cheese Fondue
Summary
| Yield | |
|---|---|
| Source | Adapted from the New York Times |
| Prep time | 30 minutes |
| Recipes | Appetizers |
Description
A wonderful recipe for dark winter days. Also try Chocolate Fondue.
Ingredients
| 1 | Clove | garlic (halved) |
| 1 | Cup | dry white wine |
| 3⁄4 | Pound | Gruyere (grated, can use part Appenzeller) |
| 3⁄4 | Pound | Emmenthaler |
| 1 1⁄2 | Tablespoon | cornstarch (or arrowroot powder) |
| 1 | Tablespoon | kirsch (optional or a few drops lemon juice) |
| freshly ground black pepper (to taste) | ||
| nutmeg (freshly grated, to taste) | ||
| bread cubes (and other accompaniments for serving, see below) |
Instructions
Rub cut side of garlic on inside of heavy-bottomed saucepan, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add optional kirsch or a few drops of lemon juice, and heat until bubbling, about 1-2 minutes. Season with salt, pepper, and nutmeg, if desired.
For serving, try crusty toasted bread cubes (Red Hen or O’Bread baguette, batard, olive bread), small boiled potatoes, steamed broccoli/cauliflower, cubed apple, seedless grapes, etc.
Variation: Dark Beer and Caramelized Onion Fondue – Substitute a dark beer, such as an oatmeal stout, for the wine, and omit the kirsch/lemon juice. Right before serving, stir in one onion that has been sliced and caramelized over medium-high heat for about 10 minutes, or until golden brown. This fondue has a nice, nutty flavor and richer color.
Chocolate Fondue: Click here for recipe.
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