Basic Fondue

Recipe Ingredients

2 1/2		Dry white wine
1		Garlic
5 1/2 oz	156g	Emmental and gruyere cheese - grated and, mixed half-and-half
1 teaspoon	5ml	Cornstarch
1/2		Kirsch
1		Pepper
1		Grind fresh nutmeg
6 oz	170g	Sliced French bread - , cubed

Recipe Instructions

The above measurements are for one person. Multiply by your number of guests.

In Switzerland, fondue is usually prepared in a "caquelon," and earthenware dish with a handle, glazed inside. If you do not have a fondue pot with stand and Sterno heat source, use an enameled saucepan, or not-too-shallow fire proof dish. Rub the inside of the pan with half a cut clove of garlic and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, stirring constantly until each bit is dissolved before adding the next.

When all the cheese is in, reduce heat. In a small dish, combine the Kirsh and cornstarch, stirring well; add to the cheese mixture and keep stirring over heat until the mixture comes to a boil again.

Add freshly ground pepper and nutmeg to taste. Remove the dish to the stand and light Sterno. The fondue should remain bubbling slowly. Provide each guest with a fondue fork or bamboo skewer. Guests then proceed to spear a bread cube and stir it around in the cheese and then eat it.

Source:
Craig Edmundson

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.