Molly Ringwald's Artisianal Blend Fondue
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
9 cups
- Serves:
- 8-10
ingredients
- 1⁄2 teaspoon kosher salt
- 1 garlic clove
- 3 cups shredded comte cheese
- 3 cups shredded emmenthaler cheese
- 3 cups shredded vacherin cheese
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 1 cup dry white wine
- 1 teaspoon lemon juice
- 1⁄8 teaspoon grated nutmeg
- 1 teaspoon cracked black pepper
directions
- Rub salt in the bottom of a fondue pot.
- cut ends off garlic and rub all over the pot, discard garlic.
- combine cheeses and cornstrach and set aside.
- add wine and lemon juice to fundue pot and bring to a boil.
- add cheeses slolwy and cook one minute.
- add nutmeg and pepper.
- serve with your choice of meats, veggies, or breads.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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