Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Garlic clove; peeled
- 8 oz Gruyere cheese; rind trimmed
- ; discarded, and
- ; shredded (about 2
- ; 1/2 cups)
- 8 oz Emmentaler cheese; rind
- ; discarded, and
- ; shredded (about 2
- ; 1/2 cups)
- 3 oz Appenzeller cheese; cut into
- ; (about 1/2 cup)
- 1 tb Kirsch
- A few gratings of fresh
- Freshly ground pepper; to
- 1 c Dry white wine
- 4 ts Cornstarch
- 1 tb Fresh lemon juice
Preparation
What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
