Cheese Fondue: Cheese Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.
Ingredients (serves 4):
- 300 gms Swiss-style cheese (such as Jarlsberg or Emmenthaler), shredded
- 300 gms Gruyere cheese, shredded
- 2 tbsp cornstarch
- 1 garlic clove, halved crosswise
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tbsp lemon juice
- 1 tbsp kirsch (cherry brandy)
- 1/2 tsp dry mustard
- Pinch of freshly grated nutmeg
- Assorted dipping foods such as:
- Cubed day-old French bread
- Cubed ham
- Blanched broccoli
- Blanched carrots
- Blanched cauliflower
- Cherry tomatoes
- Chopped green bell peppers
- Peeled and chopped apples or pears
Special equipment recommended:
- A fondue pot
- Rub the inside of a 4 liter pot with the cut garlic and then discard the garlic.
- Place the shredded cheese and cornstarch in a plastic freezer bag.
- Seal, shake to coat the cheese with cornstarch.
- Set aside.
- Add the wine and lemon juice to the garlic coated pot.
- Bring to a low simmer on medium heat, do not let it boil.
- Bit by bit, slowly stir the cheese into the wine.
- Stir constantly in a zig-zag pattern to prevent the cheese from balling up.
- Cook until the cheese is melted and creamy.
- Do not let boil.
- Stir in kirsch, mustard and nutmeg.
- Transfer the cheese to a fondue serving pot, set over a low flame to keep warm.
- Arrange various dipping foods around the fondue pot.
- To eat, spear dipping foods with fondue forks or small forks.
- Dip to coat with the cheese, and eat.
- If your fondue pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
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