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Cheese Fondue


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Cheese Fondue

Serves 8 as Appetizeror 4 as Main Dish.

  • 1 lb Gruyere cheese, coarsely grated
  • 8 oz Emmentaler cheese, coarsely grated
  • 4 tsp cornstarch
  • 1 garlic clove -- halved
  • 1-1/2 c dry white wine
  • 2 tsp lemon juice
  • 1-1/2 T kirsch, if desired
  • Freshly ground pepper
  • Freshly grated nutmeg

In a large bowl combine the cheeses and cornstarch and toss to coat.

Rub the inside of a heavy saucepan with the garlic and discard the garlic.

Add the wine and lemon juice and bring the mixture to a boil.

Stir in the cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg.

Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.

Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.

Serve with Granny Smith apple wedges and sliced Baguette.

Keywords: Appetizer, Cheese, Main Dish, Dinner, Vegetarian, Snack, Easy, Fondue Pot

( RG777 )

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