Ingredients
- 1/2 teaspoon dry mustard
- Pinch of freshly grated nutmeg
- Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
- 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
- 1 garlic clove, halved crosswise
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (cherry brandy)
Directions
1 Place the grated cheese and cornstarch in a plastic freezer bag. Seal and shake to coat cheese, flour or cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with chopped garlic, then discard. Add wine and lemon juice in a saucepan and bring to a boil over medium-low. Slowly, slowly stir the cheese into the wine. Stir constantly in a zigzag to prevent the cheese ball and seizure. Bake until cheese is melted and creamy. Do not boil. When the mixture is smooth, stir in kirsch, mustard and nutmeg.
3 Transfer to a cheese fondue pot for serving, place over low heat to keep warm. If your pot is thin crust, a burning candle without doubt. If heavy-duty, you can use a little Sterno.
4 to organize a variety of dipping foods around the fondue pot. (Lazy Suzan works well here.)
To eat food with scuba diving fondue forks or small ranges. Dip to coat with cheese, and eat.
Serves 4.
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