Cheese Fondue Recipe - Cooking Index
Cheese Fondue Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Imported Swiss cheese - shredded |
| 1/2 lb | 227g / 8oz | Gruyere cheese - shredded |
| 2 tablespoons | 30ml | Cornstarch |
| 1 | Garlic clove - peeled | |
| 1 cup | 237ml | Dry white wine |
| 1 tablespoon | 15ml | Lemon juice |
| 1 tablespoon | 15ml | Cherry brandy |
| = (such as kirsch) | ||
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 1 | Nutmeg |
In a small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
This recipe yields 4 to 6 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1A03) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.