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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My niece, Rebecca, brought this recipe home with her after living with a family in Switzerland for a semester. We made it recently for a party, and it was gone before I could finish cutting the French bread. It was also good with grapes and blanched asparagus. Read more . This is THE REAL DEAL! Ingredients:
16 ounces gruyere cheese, rind cut off, cheese grated (should make about 6 cups) |
1 tablespoon cornstarch |
3/4 cup dry white wine |
1 tablespoon fresh lemon juice |
1 garlic clove, peeled and cut in half (see directions below) |
1 to 3 tablespoons kirsch (clear cherry brandy) - i omitted this because i didn't have any, but my niece stongly recommends 3 tablespoons |
pinch of ground nutmeg (i used just the smallest pinch) |
assorted dippers: bread, fruit, veggies etc. |
Directions:
1. Toss grated cheese with cornstarch in a large bowl.
2. Rub heavy saucepan with cut sides of garlic halves, then run the garlic through a garlic press or mince it finely.
3. Bring wine, lemon juice and garlic to a simmer in the pan over high heat.
4. Reduce heat to medium.
5. Whisk one handful of cheese into wine until almost melted.
6. Repeat until all cheese is incorporated into the sauce.
7. Continue whisking until completely melted and fondue begins to just barely bubble.
8. Then whisk in Kirsch and nutmeg.
9. Transfer whole mixture into fondue pot and keep warm over fondue burner.
10. Accompany with whatever you want to dip into the cheese - I love French bread, grapes, asparagus, but you can dip whatever you want.
11. Have fondue forks and plates for each person.
12. Serve with lots of chilled white wine and enjoy!!
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