~ Janna
Classic Cheese Fondue
from the FOODday newspaper
1 ½ Cups dry white wine, such as a dry Riesling, sauvignon blanc, pinot blanc or white Bordeaux
1 tbsp. lemon juice
1 tbsp. kirsch (clear cherry brandy; optional – I use about 1 ½ tsp.)
2 tbsp. cornstarch
1 lb. shredded good-quality cheese (Emmenthal, swiss, gruyere or a combination – high quality really does make a difference, I tried it once with swiss cheese from Costco and it didn’t melt into a smooth sauce)
Hot pepper sauce (optional)
Pinch freshly grated nutmeg
8-12 1-inch slices good-quality bread
1 clove garlic (optional)
Additional dipping ingredients (We like to dip crusty French bread, rye bread, lightly steamed broccoli, apple slices and small balls of sausage)
Pour the wine, lemon juice and kirsch into a heavy-based 2 to 3-quart pot. Whisk in the cornstarch. Place over medium heat, bring to a boil, reduce heat and simmer about 3 minutes, stirring constantly (this cooks off the raw alcohol flavor).
Remove the pan from the heat and add the cheese a handful at a time, stirring slowly until melted. Continue adding cheese slowly until all is incorporated. Return to low heat if necessary to finish melting cheese. Add a dash of hot sauce and a pinch of nutmeg; taste and adjust the seasonings, if necessary. Keep warm over very low heat, stirring occasionally.
Toast the bread lightly, rub one side of each slice with the cut garlic and discard the garlic. Cut or tear the bread into bit-size chunks and keep warm.
Pile the bread in a bowl, covered with a cloth napkin to keep warm. Put the cheese into a warmed fondue pot over the heating element, or just put the pot on a trivet on the table. Each diner spears a bread chunk with a fork, swirls it through the cheese, and then transfers it to an individual plate.
Excellent served with a simple green salad and vinaigrette. May Classic Cheese fondue become your New Year tradition!
1 comments:
THANK YOU! :D
now, i need to talk to my parents about making it again xD
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