Swiss Cheese Fondue
Fondue is a popular choice for New Year’s Eve and a fun idea after any winter activity. This communal way of dining is ideal for small groups, a romantic dinner for two and even as an appetizer for a larger crowd.
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Servings: 6 people
Ingredients
- 1 garlic clove, halved
- 900 g Swiss cheeses, cubed (any combination of Emmenthal, Gruyere, Apenzeller or Raclette)
- 2¾ cups dry white wine
- 3 tablespoon cornstarch
- 3 tablespoon Kirsch or pear liqueur* (optional)
- finely ground black pepper to taste
- freshly grated nutmeg to taste
DIPPING and ACCOMPANYING FOODS
- BREAD: Cubed, day old gluten free bread, crackers bread sticks and/or pretzel sticks.
- MEAT: Cut up cooked Italian sausage and/or cold cuts of your choice.
- VEGETABLES: Raw or partially cooked broccoli, cauliflower, zucchini, peppers, mushrooms or cherry tomatoes.
- FRUIT: Fresh or canned pear, Asian pear, apple or grapes.
Instructions
CHEESE FONDUE
- Rub the cut sides of the garlic on the inside of the fondue pot. Leave garlic in the pot.
- Add wine and heat on medium heat until it begins to bubble.
- Add cheese in small handfuls, stirring until partially melted. Continue adding and stirring until all the cheese is smoothly melted.
- Whisk cornstarch and liqueur until smooth. Stir into cheese mixture stirring until thickened, about 5 minutes.**
- Season to taste with pepper and nutmeg.
- Place pot of melted cheese over fondue flame. Serve with dipping/accompanying foods of your choice.
DIPPING FOODS
- Arrange dipping foods onto plates or platters that will be easy to pass around. Set them out, invite guests to the table then bring in the bubbly pot of melted cheese.
Notes
*Allow 150g (5 oz) of cheese per person.
**If not using Kirsch toss all the cubed cheese with the cornstarch before adding it to the pot.
If you don't have a cheese fondue pot and can't borrow one, serve your fondue in the pot you made it in or transfer it to a ceramic casserole dish that will hold the heat for awhile.