Basic Cheese Fondue
Posted: Mon Sep 01, 2008 3:03 pm
Basic Cheese Fondue
Ingredients:
1 garlic clove, halved
2 c. shredded Gruyére cheese
2 c. shredded Emmentaler cheese
1 c. dry white wine
1 t. lemon juice
1 t. cornstarch
2 T. kirsch or brandy
dash of ground white pepper
pinch of freshly grated nutmeg
Preparation:
Rub the inside of fondue pot with cut garlic clove. Add cheese, wine and lemon juice and cook over medium flame until melted and bubbly. Blend cornstarch and liquor in a small bowl and add to the cheese, stirring two to three minutes or until mixture is thick and smooth. Do not allow the fondue to boil. Season with pepper and nutmeg. Serve with pickles, prosciutto, and marinated onions. Serves 4.
Ingredients:
1 garlic clove, halved
2 c. shredded Gruyére cheese
2 c. shredded Emmentaler cheese
1 c. dry white wine
1 t. lemon juice
1 t. cornstarch
2 T. kirsch or brandy
dash of ground white pepper
pinch of freshly grated nutmeg
Preparation:
Rub the inside of fondue pot with cut garlic clove. Add cheese, wine and lemon juice and cook over medium flame until melted and bubbly. Blend cornstarch and liquor in a small bowl and add to the cheese, stirring two to three minutes or until mixture is thick and smooth. Do not allow the fondue to boil. Season with pepper and nutmeg. Serve with pickles, prosciutto, and marinated onions. Serves 4.