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| Cheese Fondue |
| Ingredients
1 loaf white country bread 1 clove garlic, peeled and halved 1 1/4 cups Swiss fendant or other dry white wine, plus additional for thinning the fondue 1 pound Gruyère cheese, chopped Pinch freshly grated nutmeg 1 tablespoon cornstarch 2 tablespoons kirsch coarse salt freshly ground black pepper Method Tear the bread into bite-sized pieces Rub the interior of a medium stainless-steel pot with half the garlic clove. Discard the garlic and add the wine to the pot. Bring to a simmer over medium heat and add the cheese and nutmeg. Cook, stirring with a wooden spoon until the cheese is melted. Please note that the cheese and wine will not yet be blended. In a small bowl mix together the cornstarch and the kirsch. Stir the kirsch mixture into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with coarse salt and freshly ground black pepper. If the fondue is too thick, add up to 1/4 cup Swiss fendant or other dry white wine. To serve, transfer to a fondue pot or a chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip into cheese, continuing to stir the mixture with the forks as you dip. |
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