Ingredients: |
Ingredients: 1/2 lb Swiss Cheese, grated (Gruyere if possible)
1/2 lb Provolone Cheese (not smoked), grated
2 Tbsp corn starch
1 clove garlic
1 cup dry white wine
1/8 - 1/4 tsp nutmeg
pepper to taste
2 Tbsp kirsch (optional)
For Dipping:
Crusty French Bread cut into cubes
Boiled New Potatoes, cut into quarters
Steamed Broccoli florets
*small chunks of cooked Italian sausage or Smokey Links
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Directions: |
Directions:Toss the shredded cheeses in the cornstarch. Don't use pre-shredded - shred your own on the big hole on the box shredder.
Rub a saucepan with the garlic clove. Press really hard to get all of the good stuff out in the pan.
Add the wine, heat to a simmer over medium heat. Add the cheese by handfuls until it melts - stirring constantly. Add the kirsch (if using) and seasonings. Stir till the mixture is smooth.
When ready to serve, transfer to heated fondue pot. Serve with French bread and dippers. |
Personal
Notes: |
Personal
Notes: We had a tradition to serve Cheese Fondue on Good Friday. I adapted this recipe that includes Provolone cheese, to make it more appealing to the kids. I remember that when I first made this I didn't know what Provolone Cheese was - so I guess I've come a long way with cooking and food. I didn't have the funds for Gruyere, so I always just used plain ol' Swiss and was never disappointed. I also never sprung for the kirsch, so I don't know how much flavor it would add to the dish.
We would all cut the bread and veggies as a family. In later years we decided that little *sausages were good as dippers too. We did find that cheese didn't stick to tomatoes, green peppers.... as it would slide off. So find something that has "grip" and you are good to go.
I remember that it was so much fun - we put a tablecloth on the living room coffee table and all sat around the fondue pot and dipped our dinner. Its an interactive meal, and I have so many fond memories of cheese fondue. Every once in a while, I still get my kids to join us, and cherish every moment.
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