Fondue
"Fondue sourced from Gourmet magazine, February 1966"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 garlic clove, halved crosswise
- 1 1⁄2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- 1⁄2 lb emmenthaler cheese, coarsely grated
- 1⁄2 lb gruyere, coarsely grated
- 1 loaf bread, cut into cubes
directions
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
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Reviews
-
The recipe is luxurious and did melt smoothly into cheesy goodness. I do think the key is quality ingredients and the stirring tip was helpful. I made a reduced amount for our movie night and served with bread cubes and veggies for dipping. Thank you for sharing the recipe! Made for ZWT7.
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
