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Twin Cheese Fondue


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  • Author: Kara & Marni Powers
  • Yield: 4-6 1x

Description

Experiment with cheese blends and dipping accompaniments.


Ingredients

Scale

Accompaniment Ideas

  • Cubed baguette wrapped with thin slices of Salami
  • Parboiled and halved fingerling potatoes
  • Blanched broccoli
  • Blanched cauliflower
  • Cubed Gala apples

Cheese Sauce Idea

  • 1 garlic clove, peeled
  • 1/2 lb Jarlsberg cheese, grated
  • 1/2 lb Fontina cheese, grated
  • 2 T flour
  • 1 c dry white wine (whatever you’re drinking)
  • 1 T fresh lemon juice
  • 1 T cherry brandy (I use kirsch)
  • 1/2 t nutmeg
  • 1 t salt
  • 1/2 t white pepper

Instructions

  1. Prepare your accompaniments.
  2. Rub the inside of the ceramic fondue pot with the garlic clove.
  3. In a small bowl, toss the cheeses with flour.
  4. Over medium heat, add the wine and lemon juice to a small pot and bring to a gentle simmer.
  5. Gradually stir in the flour-coated cheese with a wooden spoon. Turn the heat to low and melt the cheese gradually, stirring constantly, until smooth. Do not let the cheese boil.
  6. Once smooth, stir in cherry brandy, nutmeg, salt and pepper. Pour into the fondue pot with a lit sterno candle underneath and serve immediately.
  • Category: Appetizer
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