- 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tbsp flour or cornstarch (use cornstarch if cooking gluten-free)
- 1 garlic clove, halved crosswise
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tbsp lemon juice
- 1 tbsp kirsch (cherry brandy)
- 1/2 tsp dry mustard
- Pinch of freshly grated nutmeg
- Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
Fondue is a delicious way to dip apples! Recipe and photo reprinted by permission from SimplyRecipes.com
- Yield4 servings
- Prep time
- Cook time
- Total time
- CuisineEuropean, American
- In CategoryDinner, Appetizer,
- Place the shredded cheese and cornstarch in a plastic freezer bag.
- Seal, shake to coat the cheese with flour or cornstarch. Set aside.
- Rub the inside of a 4-quart pot with the cut garlic, then discard.
- Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat.
- Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.
- Cook just until the cheese is melted and creamy. Do not let boil.
- Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
- Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. (If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno).
- Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)
- To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.
- Calories: 537
- Fat Content: 34.3g
- Cholesterol Content: 115mg
- Sodium Content: 303mg
- Carbohydrate Content: 8.3g
- Fiber Content: .2g
- Sugar Content: 1.6g
- Protein Content: 32.8g