Sunday, January 30, 2011

Cheese Fondue

Who doesn't love some cheesy fondue?

Basic Fondue Recipe: 1-2 cups of white wine, blend of Emmentaler, Swiss, & Gruyere (about 1 lb),  2 Tb corn starch, dash of nutmeg, 1 garlic clove & fresh cracked black pepper.

Get a good glass or enamel saucepan and rub it down with a cut piece of garlic.  Discard the garlic.  Over very low heat bring one cup of wine to simmer.  Add in a handful of grated cheese and stir until nice and melted.  Add in the cornstarch, nutmeg and black pepper.  Stir to combine.  Slowly continue to add in the cheese by the small handful.  If it's too thick add in a little more wine.  This whole process will take about 30 minutes.

I served my fondue with salted and boiled mini potatoes, cubed french bread, broccoli & cauliflower florets, mushrooms and pearl tomatoes.

We ate the whole pot.  It was fantastic.  I suggest a good California Sauvignon Blanc for the wine.  If you use cheap wine, you'll regret it.

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