This recipe appears in:Fondue Made Healthy with ... Puréed Beans?
Cheese fondue is good any day of the year as far as I'm concerned, but it's particularly and deliciously appropriate for Valentine's Day. It's creamy, tangy, and crazy good. It's easy to make, and it's the ultimate interactive food. We've made this recipe in my house any number of times, and it's always turned out great. We adapted it from Steven Jenkin's terrific book,
- 1 1/2 cups grated Gruyère
- 1 1/2 cups grated Emmental
- 1/2 cup of grated Appenzeller
- 2 tablespoons cornstarch or all-purpose flour
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 teaspoon fresh lemon juice
- Splash of kirsch
- Freshly ground pepper, to taste
- Pinch of nutmeg
- Crusty bread cut into large cubes
In a medium-size bowl, combine the three cheeses and toss with the cornstarch or flour.
Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.