Monday, October 8, 2007

Swiss Fondue


2 Cups Emmental cheese
1 Cup Gruyère cheese
1 garlic clove (or 2 tsp minced garlic)
1 cup dry white wine
2 tbsp kirsch
--OR substitute 1 cup white zin for white wine and kirsch--
½ lemon, squeezed (or you can substitute the lemon juice in a bottle)
1 ½ tbsp cornstarch (flour works well too)
¼ tsp nutmeg
Pinch black pepper
French Bread, cubed
Granny smith apples cubed
Celery cut into bite-size pieces
Baby Carrots

  1. Grate cheeses and set aside.
  2. Add the wine to double boiler and cook on low heat. Do not allow the wine to boil.
  3. When the wine is warm, stir in lemon juice and add minced garlic.
  4. Coat cheese in corn starch or flour and add the cheese a handful at a time.
  5. Stir the cheese continually in a sideways figure eight pattern.
  6. Wait until the cheese is completely melted before adding more, and do not allow the fondue mixture to boil.
  7. When the cheese is melted, stir the kirsch( into the cheese.
  8. Turn up the heat until it is just bubbling and starting to thicken.
  9. Stir in the nutmeg, black pepper, and parsley.
  10. Transfer into a fondue pot and set on the burner.
  11. Serve with the bread cubes, apples, celery and carrots for dipping.

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