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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Garlic Cheese Fondue Recipe

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This recipe for Garlic Cheese Fondue is from The Paris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fondue:
8 ounces Monterey jack cheese, coarsely grated
8 ounces Muenster, coarsely grated
2 tablespoons cornstarch
1 cup dry white wine
2 teaspoons minced garlic
1 tablespoon kirsch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Optional Dipping Items:
Boiled baby new potatoes in their skins, or quartered if large
Lightly steamed broccoli or cauliflower florets
Lightly steamed asparagus
Button mushrooms, wiped clean and stems removed
Cubed smoked ham
Cooked sliced hot sausage
Long thick pretzel sticks
Lightly toasted cubes French bread
Cubed apples
Directions:
Directions:
In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For a non-alcoholic version, omit the wine and kirsch and substitute non-alcoholic cider for the white wine.

 

 

 

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