Cheese Fondue Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed (can substitute Swiss cheese)
Dash of ground nutmeg
For dipping:
• French bread, day-old, cut into cubes (about 1/3 loaf per person)
• Vegetable of choice (broccoli, mushrooms, cauliflower)*
• Granny Smith Apples, cut into slices or cubes
• For more substantial fare: cocktail wieners or sliced kielbasa
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Directions: |
Directions:1. Bring wine to boil in small saucepan
2. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
3. Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Add a dash of ground nutmeg
4. Transfer cheese mixture to fondue pot. Keep warm over low flame.
*Blanching raw vegetables makes them easier to chew without making them mushy. To blanch, drop in boiling water, then drop into cold water. (Or you can microwave for a short time.)
Tips:
• Slice breads a couple of hours ahead so it will dry out.
• If cheese pot gets too thick after a while, stir in a bit of wine. Stir often. Do not let cheese boil.
• If slicing apples, toss in lemon juice to prevent browning.
• All foods to be dipped should be dry so cheese will stick. |
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