Last night's dinner was a bit in line with the Valentine's Day spirit...Cheese Fondue! Super tasty and really easy to make. The recipe is for four, I didn't split the recipe and made the full amount. Pretty much spot on, there was just way to much cheesey, melty goodness for too people. I cheaped out one thing...the wine! Partly I cheaped out, Partly, the selections I had to choose from were slim to none! This recipe requires wine that you would LOVE to drink by the glass. The taste I had before I started cooking was fine...when I sat down with the glass I found it repulsive. So there was an undertone to the fondue that I wasn't fond of; a bitter acidity. It wasn't horrible and we certainly kept eating, but if would have been much better with a higher quality of wine. Also, we served the fondue with large amounts of bread cubes and two medium apples. Plus a little thinnly sliced soppresata on the side!
Makes 4 servings
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
1. In a medium-size bowl, combine the three cheeses and toss with the cornstarch or flour.
2. 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.
3. 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.
4. 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.