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    Three Cheese Fondue


    Source of Recipe


    pamperedgourmet.com

    List of Ingredients




    1/2 pound Gruyere, coarsely grated
    3/4 cup water
    1/2 pound Emmenthal, coarsely grated
    2 teaspoons fresh lemon juice
    1/2 pound harvati, coarsely grated
    2 tablespoons apple brandy (optional)
    2 tablespoons cornstarch
    1 garlic clove, halved
    1 cup dry white wine   

    Cooked veggies. broccoli, carrotts, cauliflower etc
    Cubed bread-french, italian, or country

    Recipe



    In a large bowl, toss together the cheeses and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter. Serves 6

    Tips: Do not over cook the veggies. Cook till tender crisp. You do not want veggies to fall apart in the cheese sauce.

 

 

 

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