Cheese Fondue
Cheese Fondue
At a Glance
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
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Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
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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.
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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!
