Traditional fondue
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Gruyere; grated |
| 1½ | cup | Emmental; grated |
| ½ | cup | Appenzeller; grated |
| 2 | tablespoons | Cornstarch; or all-purpose |
| ; flour, up to 3 | ||
| 1 | Clove garlic; halved | |
| 1 | cup | Dry white wine |
| 1 | teaspoon | Fresh lemon juice |
| Splash kirsch | ||
| 1 | pinch | Nutmeg |
| Freshly ground black pepper; to taste | ||
| Crusty bread; cut in large cubes | ||
Directions
1. In a medium-sized bowl, combine the three cheeses and toss with the cornstarch.
2. Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.
3. Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce.
Season to taste with pepper and nutmeg.
4. Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
Copyright credit: 1996 by Steven Jenkins © 1997 Lifetime Entertainment Services. All rights reserved.
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