Description
Experiment with cheese blends and dipping accompaniments.
Ingredients
Units
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 (225 g) Jarlsberg cheese, grated
- 1/2 lb (225 g) Fontina cheese, grated
- 2 tbsp (30 ml) flour
- 1 c (240 ml) dry white wine (whatever you're drinking)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) cherry brandy (I use kirsch)
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Prepare your accompaniments.
- Rub the inside of the ceramic fondue pot with the garlic clove.
- In a small bowl, toss the cheeses with flour.
- Over medium heat, add the wine and lemon juice to a small pot and bring to a gentle simmer.
- 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.
- Once smooth, stir in cherry brandy, nutmeg, salt and pepper. Pour into the fondue pot with a lit sterno candle underneath and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 380