Saturday, October 29, 2011

The Classic Cheese Fondue

Here's one that can be used as a main dish or an appetizer. Simple, elegant and classic, it's a real crowd-pleaser when the weather outside is frightful. Once again, use a non-alcoholic variation on the theme if you desire. And once again, it's from a vintage cookbook in my collection, with extra suggested serving ideas.

The Classic Cheese Fondue
From a Vintage Cookbook in my Collection

  • 12 oz natural Swiss cheese, shredded
  • 4 oz Gruyere cheese, shredded
  • 1 1/2 tsp cornstarch
  • 1 clove garlic, halved
  • 1 c white wine
  • 1 tbsp lemon juice
  • dippers
  1. Combine cheese with cornstarch.
  2. Rub inside of heavy saucepan with one halved clove of garlic, then discard garlic
  3. Pour in 1 c white wine and 1 tbsp lemon juice. Warm until air bubbles rise and cover surface. Do not cover or allow to boil
  4. Stirring vigorously from now on, add cheese one handful at a time until completely blended on MEDIUM HEAT. Do not boil. After cheese is all blended, while stirring, add dash ground nutmeg and a dash of pepper.
  5. Quickly transfer to a fondue pot and keep warm with a fondue burner. If the mixture gets too thick, add a bit of warmed white wine to thin. 
Dippers - simply spear on fondue forks, swirl liberally in mixture and enjoy!
  • Cubed French bread, Italian bread, bread sticks, rye or pumpernickel bread chunks or English muffins
  • Broccoli, celery or green pepper pieces 
  • Cherry tomatoes
  • Cooked shrimp, chicken or ham
  • Cooked or raw mushrooms
  • Fried potato nuggets or boiled potatoes

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