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    Cheese Fondue


    Source of Recipe


    lifestyle.msn.com

    List of Ingredients




    · 1 clove garlic, crushed
    · 1 cup dry white wine
    · 3 tablespoons fresh lemon juice
    · 8 ounces Gruyère cheese, cut into small cubes
    · 2 teaspoons cornstarch
    · 1 tablespoon kirsch, or other cherry brandy
    · Salt and freshly ground black pepper to taste
    · 1/8 teaspoon freshly grated nutmeg
    · Accompaniments (See Below)

    Recipe



    1. Rub the inside of a medium-size saucepan with the garlic and discard. Add the wine and lemon juice and heat for 1 minute over medium heat. Add the cheese cubes to the saucepan and cook the mixture, stirring constantly, until the cheese melts completely, 2 to 3 minutes.
    2. Combine the cornstarch and kirsch in a small bowl. Stir into the cheese mixture and continue to cook until it is smooth and slightly thick, about 3 minutes. Season with salt, pepper, and nutmeg.
    3. Serve in a fondue pot, or use a flameproof dish set over a small candle. Serve with a platter of accompaniments.
    Makes about 2 cups; 4 servings

    ACCOMPANIMENTS TO CHEESE FONDUE
    from Emeril's TV Dinners

    Ingredients needed:
    · 1/2 pound new or small red potatoes, scrubbed and quartered
    · 1 bunch baby carrots, peeled
    · 3 ripe plum tomatoes, halved lengthwise
    · 1 medium-size yellow onion, peeled and quartered
    · 1/4 cup olive oil
    · Salt and freshly ground black pepper to taste
    · One 12-inch-long loaf French bread, cut into bite-size cubes
    · Wooden skewers or fondue forks

    Preheat the oven to 400ºF. Line 2 baking sheets with parchment or waxed paper.

    In a large mixing bowl, toss the potatoes, carrots, tomatoes, and onion with 2 tablespoons of the olive oil. Season with salt and pepper. Put the vegetables on the prepared baking sheets. Roast the vegetables until golden brown and very tender, 20 to 25 minutes.

    Toss the bread cubes with the remaining 2 tablespoons olive oil. Season with salt and pepper. Place them on a baking sheet and bake until golden, 3 to 4 minutes.

    Arrange the roasted vegetables and bread on a platter and serve with the fondue, dunking them in the cheese with a skewer or fondue fork.

    Yield: about 4 servings
 

 

 

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