 |
|
Gruyere Cheese Fondue
The writer suggests serving this on
Christmas morning but clearly an excellent choice for any fondue party.
From Source:
Good Morning.
Available at
Cooking.com
Serves 4
I
N G R E D I E N T S
2 tart green apples,
preferably Granny Smith, cored and sliced lengthwise
2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 garlic clove, halved
1 cup medium-dry white wine such as Gewurztraminer
2 cups shredded Gruyere cheese
2 teaspoons cornstarch
1 tablespoon kirsch (unsweetened cherry brandy)
Seedless red and green grapes
Pinch of freshly grated nutmeg
1 loaf Cinnamon, Date, and Walnut Toasting Bread, or crusty walnut or
plain bread, cut into 1-inch cubes, for dippingI N S T R U C T I O N S
Fill a bowl with cold
water. Add the apple slices, pear slices, and 3 tablespoons plus 1
teaspoon of the lemon juice.
Rub the inside surface of a fondue pot with the cut garlic halves. Light
the heating element and adjust the flame to medium. Combine the wine and
the remaining 2 teaspoons lemon juice in the fondue pot and bring to a
simmer. In a bowl, toss together the Gruyere and cornstarch until well
mixed. Gradually add the Gruyere mixture to the fondue pot, stirring
constantly. Stir in the kirsch and heat without boiling until very
thick, about 5 minutes.
Meanwhile, drain the apple and pear slices and arrange on a plate with
the grapes. Arrange the bread cubes in another container. Stir the
nutmeg into the fondue and serve immediately. Provide long forks for
dipping the fruits and bread cubes.
|
|
|
Fondue
Read more
about Fondue including history, recipes, etiquette.
Cheddar Beer Fondue III - This version
combines cheddar, jack and Gruyere cheeses.
Fondue Recipes
More Fondue Recipes from our GourmetSleuth resource guide
|
