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Classic Cheese Fondue
This is a hearty crowd-pleasing appetizer! Dip chunks of crusty
French bread into this hot & savory classic Swiss fondue. Be sure to
use good quality cheeses and wine.
1/2 Tablespoon butter
3/4 cup shallots, minced
1/4 teaspoon sugar
1 garlic clove, halved crosswise
1 1/2 cups dry white wine*
2 teaspoons kirsch (a clear cherry brandy), or cognac
1 Tablespoon corn starch
2 cups (1/2 pound) Emmental cheese*, coarsely grated
2 cups (1/2 pound) Gruyère cheese, coarsely grated
salt
white pepper
nutmeg
(1.) Melt the butter in a heavy medium skillet over medium heat. Add
the shallots and sugar; sauté until shallots are caramelized, about 8 - 10 minutes. Transfer the shallots to a dish.
(2.) Rub the inside of a heavy medium saucepan with the garlic.
Discard the garlic.
(3.) Add the wine to the pot and bring just to a simmer over medium
heat.
(4.) Stir in the kirsch. The wine mixture should barely simmer, but
must be at a simmer for the cheese to melt properly. Bubbles should just break the surface.
(5.) Place the shredded Emmental cheese, Gruyère cheese and
cornstarch in a sealable plastic bag. Shake to evenly coat the cheese with the cornstarch.
(6.) Add the shallots to the wine mixture.
(7.) Gradually add the cheese to the wine mixture. Add handfuls at a
time, stirring until the cheese melts and is smooth before adding more. (Increase heat slightly if cheese is not melting, but make sure
not to boil!).
(8.) Season with salt, white pepper and nutmeg (a couple dashes of
each). Taste and add additional seasonings.
(9.) Transfer the cheese mixture to a fondue pot.
* To make the fondue alcohol free: Replace the wine and kirsch with
3/4 cup chicken stock, and 3/4 cup milk.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
*Emmental cheese (also referred to as Emmentaler, Emmenthaler) is a
firm-textured nutty, sweet and mellow cheese that is made in Switzerland. Gruyère cheese is a firm, rich, sweet and nutty Swiss
cheese.
Place any leftover fondue in scrambled eggs, or over steamed
cauliflower.
Suggested Dips:
Boiled shrimp, cubed cooked chicken, steamed fingerling potatoes, blanched asparagus spears, grilled mushrooms, granny smith apples,
pears, blanched broccoli
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