Recipe by GinnyP
From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.
- 1 clove garlic, peeled
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 3 ounces Appenzeller cheese, cut into small cubes (about 1/2 c)
- 4 teaspoons cornstarch
- 1 tablespoon kirsch
- 3 dashes fresh nutmeg
- fresh ground pepper, to taste
Directions See How It's Made
- 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 of your choice.