Cheese fondue

0 likes 0 comments Recipe by Orderly Housewife

Ingredients

½ pound Emmental, grated
½ pound Gruyere, grated
¼ pound Appenzeller, Hoch Ybrig, or Wildspitz, grated
1 clove garlic, peeled of outer shell
1 Tablespoon cornstarch
2 teaspoons apple cider *
1 cup chicken (or vegetable) stock *
Dash of white pepper
Dash of nutmeg or allspice

1 loaf of crusty bread, cut into ½ inch pieces
Carrot, peeled and cut into small sticks
Celery, cut into small sticks
Apples, cored and sliced

* You can substitute kirsch for the cider and dry white wine for the stock if making it for grown-ups.

40 min · Medium

Directions

1. Rub inside of saucepot with garlic clove. Stir cider and cornstarch together in a small bowl. Pour stock into saucepot and bring to a simmer over moderate heat. Add grated cheese gradually, stirring until creamy. Add cornstarch mixture and spices bring mix to a simmer and stir until thickened. Do not boil. Transfer to warm fondue pot.

2. When you are ready for the final step (adding the cornstarch mixture to the cheese and stock), have the fondue pot ready (turn on the heat source). Pour the mix into the fondue pot. Serve immediately with bread, fruit and vegetables. Dip each piece into the warm cheese (be careful, the cheese will be hot when it first comes out of the pot). Enjoy!

starters, cheese, fondue December 07, 2011 04:02

Author Ken Liss