Fondue Recipe

Something about the snowstorm, but I felt like getting out the fondue pot! After consulting a few recipes, including Tyler Florence’s on the Food Network and the one from one of my favorite cookbooks, Eat Feed Autumn Winter, this is what I came up with. Serve to lots of friends on a cold winter’s night.


Cheese Fondue
1 day-old loaf of ciabatta
14 ounces Ementhaler, shredded
14 ounces Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled and cut in half
2 1/2 cups dry white wine
2 tablespoons kirschwasser

Cut the bread into 1/2-inch pieces. Set in a bowl.

Shred the cheese with the grating disc in the food processor, then toss with the cornstarch.

Rub the inside of the  fondue pot with one half of garlic, then discard. Rub the inside of a large saucepan with the other clove. Then discard.

Over medium heat, add the wine bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, remove from the heat, then stir in cherry brandy and grate nutmeg over it.

Transfer to the fondue pot and serve with bread.

Comments are closed.