Saturday, May 25, 2013
Classy Cheese Fondue
Hardly much ado about nothing -- this cheesy fondue rocks. Many people believe that fondue is reserved for pricey restaurants and special occasions, but that just isn't the case. Enjoy this favorite in the comfort of your kitchen without spending an arm and a leg.
At a glance
1/2 lb. Gruyere cheese, grated 1/2 lb. Emmental cheese, grated 2 tbsp. cornstarch 1 cup of dry white wine 2 tbsp. kirsch Salt and pepper, to taste 1/8 tsp. nutmeg Crusty French bread, cut into 1" cubes size pieces of cooked vegetables (broccoli, pearl onions, potatoes, carrots)
Toss the cheeses with the cornstarch and set aside. Rub a saucepan with the garlic, pour in the wine or milk, and heat over low heat until it just simmers. Add the cheese gradually and stir constantly until melted. Add the kirsch, if using, and the seasonings. Stir until mixture is blended and smooth. Keep warm but do not boil. When you are ready to serve, transfer mixture to a fondue pot.