Jumat, 28 Januari 2011
Ingredients:
1 clove garlic
1/4 lb. Gruyere cheese, shredded
1/4 lb Emmenthaler cheese, shredded
1 tablespoon unbleached all-purpose flour
3/4 cup dry white wine
1 teaspoon of lemon juice
1/4 teaspoon freshly grated nutmeg
fresh ground pepper
Directions:
Pour wine into a saucepan, add flour and cook on a medium heat for about 5 minutes stirring constantly. (you can make it on stovetop in a saucepan or in the fondue pot)
Stir in the nutmeg.
Bring to a simmer and add the cheese mixture, one handful at a time. Add lemon juice and pepper and stir over low heat until smooth and cheese is melted and bubbling.
Rub the inside of a saucepan with the garlic halves; discard the garlic.
Pour cheese mixture into a fondue pot and light the tea candle underneath to keep warm and you are ready for dipping.
What to serve with cheese fondue:
Some of my faves are: cherry tomatoes, broccoli, cauliflower, cucumber slices, radish, celery, baby carrots, pearl onions, Granny Smith apples, crackers, pretzels, bread sticks, ham, sausage, roasted vegetables.
Tags: cheese fondue recipe, cheese fondue with vegetables