Three-Cheese Fondue

Recipe Ingredients

1/2 lb	227g / 8oz	Gruyere - coarsely grated
1/2 lb	227g / 8oz	Emmenthal - coarsely grated
1/2 lb	227g / 8oz	Doux de Montagne - coarsely grated
		= (or harvati or Vacherin Fribourgeois)
2 tablespoons	30ml	Cornstarch
1		Garlic clove - halved
1 cup	237ml	Dry white wine
3/4 cup	177ml	Water
2 teaspoons	10ml	Fresh lemon juice
2 tablespoons	30ml	Apple brandy
		Accompaniments
		Cubed country bread
		Assorted cooked vegetables
		= (such as broccoli, cauliflower,
		Carrots, and pearl onions)

Recipe Instructions

In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute.

Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.

Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.

This recipe yields 6 servings.

Wine Suggestions:

White Wines: Swiss Fendant; Sancerre; Pouilly Fume

Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A09) - from the TV - FOOD NETWORK

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