Gruyere Cheese Swiss Fondue
Source of Recipe
Montagna (Little Nell Hotel) in Aspen, CO
Recipe Introduction
This is a true Swiss Fondue. It can be served as a main course, but also as an appetizer.
List of Ingredients
- 1 garlic clove (halved)
- 1 2/3 cups dry white wine
- 2 lbs coarsely grated Gruyere cheese (about 8 cups)
- 6 Tbsp kirsch
- 2 tbsp cornstarch
- 1/8 tsp ground nutmeg
- 2 one pound loves of crusty French Bread, but into 1 inch cubes.
- Salt and pepper to taste
Instructions
- Rub the inside of a heavy large saucepan with cut surface of the garlic.
- Discard the garlic
- Add wine to saucepan and bring to a simmer over medium heat.
- Add cheese 1/2 cup at a time, whisking until melted after each addition. DO NOT BOIL!!!
- Whisk kirsch and cornstarch in a medium bowl.
- Whisk in the kirsch/cornstarch mixture into the cheese mixture.
- Stir in the nutmeg.
- Season fondue to taste with salt and pepper.
- Cook until beginning to simmer and STIR OFTEN!
- Transfer the fondue to a heated fondue pot.
- Keep the fondue HOT over low flame
- Serve with bread cubes.
Final Comments
As an appetizer this will serve 12
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