' _QA - Base3 - Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Cheese Fondue

Recipe by Chef Boyardi

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6

Equipment

Super Cool Equipment

Ingredients

For the fondue:

1/3 pound firm alpine-style queso — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

Assorted fondue dippers:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms — wiped clean and stems removed
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Description

Test 6-4

Directions

  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

  3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Wine Pairings