Classic Fondue
Ingredients
A note about gluten: When gluten-free dippers are used, this recipe is gluten free.
1 clove
garlic, crushed
1 cup
dry white wine (or chicken stock)
1 tbsp.
cornstarch
2 tbsp.
water, cold
⅓ lb.
grated Emmental cheese
⅓ lb.
grated Gruyère cheese
⅓ lb.
grated fontina cheese
½ tsp.
Kirsch (or to taste)
1 pinch
freshly grated nutmeg
- freshly ground Kowalski's Black Peppercorns, to taste
- dippers, your choice: toasted bread, cornichons (French gherkins), boiled new potatoes, raw or blanched vegetables (such as carrots, asparagus, broccoli or cauliflower), cured meat, and crackers or flatbread
Directions
- Rub the inside of a fondue pot or saucepan with crushed garlic; discard garlic.
- Add wine; bring to a simmer over medium-high heat.
- Dissolve cornstarch in water; whisk into wine.
- Bring to a boil; cook for 2 min.
- Reduce heat to low; whisk in cheeses a bit at a time.
- Stir in Kirsch; season with nutmeg and pepper.
- Serve hot with your choice of dippers.
