Wednesday, December 24, 2008

Emmentaler & Gruyere Cheese Fondue

Print
Classic cheese fondue involves Emmenthaler and Gruyere cheeses. I came across this recipe from Tyler Florence of Food Network and it came out wonderful! We enjoyed this fondue with toasted bread cubes, baby carrots, potatoes, apple slices, grape tomatoes & roasted garlic chicken sausage.
Looking for additional information on Fondue? This link has lots of great information such as fondue history, tradition, etiquette, and so much more!

Emmentaler & Gruyere Cheese Fondue
recipe from Tyler Florence

1/2 pound Emmentaler cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

2 comments: