Classic Fondue
- 1 garlic clove, peeled and halved
- 1 pound freshly grated Gruyère cheese
- 1⁄2 pound freshly grated Emmental cheese (or a good Swiss cheese)
- 11⁄2 cups dry white wine (such as Neufchâtel)
- 1 teaspoon freshly squeezed lemon juice
- 4 teaspoons cornstarch
- 11⁄2 tablespoons kirsch or other brandy
- Freshly ground black pepper to taste
- Pinch of nutmeg (fresh grated is best)
- Dipping items of choice, such as cubed bread, bread sticks, toasted baguette slices, boiled purple and red bliss potatoes, red pepper strips, cucumber spears, apple slices, pear slices, pineapple spears, celery sticks
Instructions:
Fondue is a fun family activity as well as a filling meal if you include plenty of variety in the elements you use for dipping— whole-grain breads, raw or steamed vegetables, and juicy fruits. Use the very best cheese and good wine. Fondue makes a good holiday dish. You might make it a family tradition.
- For this recipe you must use an unglazed fondue pot. Rub the inside of the pot with the garlic.
- Combine the cheeses, wine, lemon juice, and cornstarch in the pot.
- On the stove over medium heat, stir with a wooden spoon in a figure 8 motion until the cheese melts. Stir in the kirsch, pepper, and nutmeg. Cook, stirring occasionally, until smooth and creamy, then transfer the pot to a fondue burner.
- Serve with a variety of dipping items. Be sure to stir as you dunk!