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Ingredients
- 16 ounces Gruyere cheese, rind cut off, cheese grated (6 cups packed)
- 1 tablespoon cornstarch
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 to 3 tablespoons Kirsch (clear cherry brandy)
- Pinch of ground nutmeg
- Assorted dippers (see list below)
Preparation
Step 1
Toss cheese with cornstarch in large bowl.
Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium.
Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches.
Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg.
Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates.
DIPPERS:
Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.