Last night we wanted to try out my new fondue set, so we made the recipe that came with it.
1 clove garlicDirections
1 cup dry white wine
2/3 lb (300 g) Swiss Emmenthal, cubed
2/3 lb (300 g) Swiss Gruyère, cubed
juice of 1/2 lemon
1/4 cup kirsch
pepper
nutmeg
Rub the garlic on the inside of a sauce pan. Add wine and bring to a boil. (I used Bianco Vermouth since I have so much of it, but it's really sweet so I wouldn't recommend it.)
Turn the heat down to minimum and add the cheese and lemon juice. Heat until cheese is melted, stirring slowly and continuously to prevent lumps from forming.
Dissolve the corn starch in the kirsch*, and add mixture to the cheese.
* We couldn't find any kirsch. The guy at the liquor store recommended Sambuca as an alternative which I thought was a little weird, but I bought it anyway [ie. my mom bought it]. But after some kirsch Googling, I decided to use brandy as an alternative instead. Liquor store guy also recommended Amarula for cheese fondue at which point I thought he's maybe never eaten cheese fondue ever, or maybe he is taste-blind, in the way some people are colour blind. Which I just discovered is an actual thing. Probably, though, he was mistaking "cheese" for "chocolate". They do both start with ch.
Season with pepper and nutmeg and stir until fondue is smooth.
After buying all the ingredients, we couldn't find the right fondue fuel, so uhh, we didn't use the fondue pot after all. We just sat at the stove and ate it with cubes of crusty bread, grapes and apple pieces.
My fondue pot is the type where you can simply slip in a small candle, I'm not fond of using those alcohol (I always fear that it might spill, and we might caught up in fire. I know, too gruesome thoughts, lol!) I've always contented myself with candles for chocolate and cheese fondue. For broth or oil fondue on the other hand, I use my electric fondue pot.
ReplyDelete