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The latest issue of Food and Wine Magazine even has a retro cheese fondue on its front cover for its New Year's eve dinner.
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The recipe below is for the traditional Swiss Cheese Fondue.
Ingredients (serves 4)
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
- 1 garlic clove
- 2/3 cup dry white wine
- Squeeze of lemon juice
- 2 cups grated Gruyere cheese
- 2 cups grated Emmentaler cheese
- 1 tablespoons cornstarch
- 2 tablespoons Kirsch
- Pinch of salt
- 1/4 teaspoon paprika
- 1/4 teaspoon grated nutmeg
Method
- Cut the garlic clove, then rub it around the inside of the fondue pot.
- Pour in the wine and lemon juice, and place over the lit burner.
- Gradually add the cheeses, stirring throughout until completely melted.
- When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot.
- If the fondue becomes too thick, add a little extra warmed wine; if it is too thin, add a little extra cornstarch, blended with a small amount of water.
- Cook, stirring, for 2 to 3 minutes.
- Add remaining ingredients to taste.
Serve with a green salad, or fruit such as pears, apples and grapes. Salami, mixed pickles and prosciutto also work well.