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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
- 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.
Don't transfer anything. Terrible idea. Prepare it directly in a good fondue pot (caquelon).
My first fondue. Got all the correct cheeses and it tasted good, but didn't quite blow me away. I think I was looking for a more flavorful something. This was a good standard, and well liked. Used blanched broccoli, potatoes and bread.
Wonderful! My 1st fondue to make and it was really easy and fun. I did botch the order of mixing the ingredients but it turned out fine. Will be making this again. Thanks for a great recipe GinnyP!