| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Cklive14 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; peeled |
| 1 |
c |
Dry white wine |
| 1 |
tb |
Fresh lemon juice |
| 8 |
oz |
Gruyere cheese; rind trimmed and |
|
|
; discarded, and |
|
|
; shredded (about 2 |
|
|
; 1/2 cups) |
| 8 |
oz |
Emmentaler cheese; rind trimmed and |
|
|
; discarded, and |
|
|
; shredded (about 2 |
|
|
; 1/2 cups) |
| 3 |
oz |
Appenzeller cheese; cut into cubes |
|
|
; (about 1/2 cup) |
| 4 |
ts |
Cornstarch |
| 1 |
tb |
Kirsch |
|
|
A few gratings of fresh nutmeg |
|
|
Freshly ground pepper; to taste |
INSTRUCTIONS
What to dip: crusty mixed grain bread, French or Italian bread, cut
into bite-sized cubes (leave a piece of crust on each cube); Cooked
chicken breast, skin and bone removed, cut into bite-sized cubes;
cooked garlic sausage or knockwurst, cut into bite-sized wedges;
boiled new potatoes; asparagus spears, broccoli florets or
cauliflower florets prepared for dipping.
Rub the inside of a medium, heavy-bottomed saucepan with the garlic;
discard the garlic. Add the wine and lemon juice and bring to a bare
simmer over medium heat.
In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller
cheeses with the cornstarch. A handful at a time, stir the cheese
mixture into the wine, stirring the first batch until it is almost
completely melted before adding another. The fondue can bubble
gently, but do not boil. Stir in the kirsch and season with the
nutmeg and pepper.
Transfer to a cheese fondue pot and keep warm over a fondue burner.
Serve immediately with dipping ingredients.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9275
Converted by MM_Buster v2.0l.
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