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Difference between revisions of "Cheese fondue"
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* 1 clove of [[garlic]], peeled and bashed to release the oil | * 1 clove of [[garlic]], peeled and bashed to release the oil | ||
* 350 ml Sauvignon Blanc - dry [[white wine]] | * 350 ml Sauvignon Blanc - dry [[white wine]] | ||
| − | * 300g [[grated]] Gruyère cheese | + | * 300g [[grated]] [[Gruyère cheese]] |
* 300g grated [[Emmental cheese]] | * 300g grated [[Emmental cheese]] | ||
* 3 teaspoons [[cornflour]] | * 3 teaspoons [[cornflour]] | ||
Revision as of 12:31, 7 April 2009
Cheese fondue - about this recipe
The classic Alpine après-ski dish. Chunks of crisp French baguettes, dipped in hot cheese with a bowl of pickles. Great for parties - especially Abigail's. Time to find the 70's fondue set that we all have, gathering dust under the stairs.
Servings
4
Ingredients
- 1 white French baguette, cubed
- 1 clove of garlic, peeled and bashed to release the oil
- 350 ml Sauvignon Blanc - dry white wine
- 300g grated Gruyère cheese
- 300g grated Emmental cheese
- 3 teaspoons cornflour
- 3 tablespoons Kirsch
- Freshly ground black pepper
Method
- Rub the garlic clove all over the inside of your fondue pot. Discard the garlic.
- On the stove, not the silly little burner, add the wine and bring it to the boil
- Turn down the heat and add both of the cheeses a little at a time, stirring, until it's properly mixed
- Mix the Kirsch into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
- Add freshly ground black pepper to taste
- Move the pot to the burner on the table
- Spear the bread on to fondue forks and dip into the cheese
- Crank up Donna Summer, love to love you, and begin your party!
Serving suggestions
Serve with a bowl of dill pickles and pickled onions
Variations
Serve with crispy jacket potatoes
