Swiss Cheese and Spinach Fondue-The Providence Journal-12/28/11

By amaliana

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 cup half-and-half
• 1/2 cup vegetable stock
• 2 teaspoons fresh thyme or 1/2 teaspoon dried
• Pinch of freshly grated nutmeg
• 1 pound(4 cups) Emmenthal or Jarlsberg cheese, coarsely grated
• 1 tablespoon cornstarch
• Salt and freshly ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Cook the spinach according to package directions. Drain it in a colander, pressing with the back of a spoon to extract as much liquid as possible.

Place the spinach in a 2-quart heavy saucepan, and stir in the half-and-half, stock, thyme and nutmeg. Bring to a simmer over medium heat, stirring occasionally.

Add the cheese to the pot by 1/2 cup measures, stirring constantly with a whisk in a figure-eight pattern. Add additional cheese only after the previous addition is melted.

Combine the cornstarch and 1 tablespoon cold water in a small bowl, and stir to to dissolve the cornstach. Add to the fondue and bring to a simmer, stirring constantly. Cook over low heat for 1 to 2 minutes, or until the fondue has thickened. Season to taste with salt and pepper. To serve, transfer the fondue to a fondue pot or other pot with a heat source.

Note: the fondue can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a microwave oven.

Variation: Substitute Cheddar cheese for the Swiss cheese.