Prep 15 mins
Cook 15 mins
I know that Fondue orginated from the Swiss, but this recipe was listed under Scandanavian at the other site when I used "scandanavian" as a search word. Either way, it sounds delish! I think I will add one more clove of garlic since we are such garlic fiends. From Food Network, Tyler Florence. Posted for ZWT 2010.
- 226.79 g imported swiss cheese, shredded
- 226.79 g gruyere cheese, shredded
- 29.58 ml cornstarch
- 1 garlic clove, peeled
- 236.59 ml dry white wine
- 14.79 ml lemon juice
- 14.79 ml cherry brandy, such as kirsch
- 2.46 ml dry mustard
- 0.25 ml nutmeg
- assorted dippers
- In a small bowl, coat the cheeses with cornstarch and set aside.
- Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
- Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods around fondue pot.
- Serve with chunks of French and pumpernickel breads.
- Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
- Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Scoutie, DH and I thought your version of fondue was great! :-) I reduced it by half, for 2 of us, and there was a bit leftover. I used both the swiss and gruyere, for creamy, string-y goodness! Loved the hint of kirsch and mustard; I've never used dry mustard in a fondue before, so that was different! Served with crusty french bread and granny smith and fuji apples, I'll put this one in my keeper file! Thanks for sharing, Scoutie. Made for ZWT.