Swiss Cheese Fondue
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Fondue
Ingredients
| 2 |
cloves garlic |
| 1 |
cup white wine |
| 1/2 |
lb. Emmenthaler, grated |
| 1/2 |
lb. Gruyere, grated |
| 1 |
Tbsp. cornstarch |
| 2 |
Tbsp. kirsch (cherry brandy) |
|
black pepper |
|
nutmeg |
|
cubed day-old crusty bread |
Directions
- Halve the garlic and rub the inside of a fondue pot.
- Add the wine and bring it to a boil over medium to medium-high heat.
- Add the shredded cheeses a little at a time, whisking it in.
The cheese should melt quickly after contacting the wine.
- Dissolve the cornstarch in the kirsch, and add the mixture to the pot.
- Stir the bubbling cheese mixture for a few minutes, and season to
taste with pepper and nutmeg.
At this point the fondue is ready. Remove the pot to the top of a
fondue pot stand, over Sterno or liquid fondue fuel. Enjoy!
If the fondue is too thin, add a little more dissolved cornstarch.
Make sure you whisk the mixture briskly so it doesn't burn at the bottom
of the pot. Oh, and make sure you get a good, sturdy, stovetop-safe
fondue pot, like an enameled cast-iron version, or you may end up with a
broken fondue pot.
Andrew Ho
(andrew@zeuscat.com)
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