This is another great recipe from Julia that would be wonderful for Christmas Eve or New Year's Eve. Growing up we always had appetizers for our Christmas Eve feast and I still do that a lot of times now. It's fun to just nibble on finger foods and relax.
Basic Cheese Fondue
Carolyn Muse Grant
Ingredients:
1 lb. Gruyere cheese, coarsely grated
8 oz. Emmentaler cheese, coarsely grated
4 tsp cornstarch
Garlic clove – halved
1-1/2 cups dry white wine
1 tsp. Lemon juice
1 ½ tbsp. Kirsch, if desired
Freshly gound pepper
Freshly grated nutmeg, pinch
Directions:
In large bowl, combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the garlic.
Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.
1 lb. Gruyere cheese, coarsely grated
8 oz. Emmentaler cheese, coarsely grated
4 tsp cornstarch
Garlic clove – halved
1-1/2 cups dry white wine
1 tsp. Lemon juice
1 ½ tbsp. Kirsch, if desired
Freshly gound pepper
Freshly grated nutmeg, pinch
Directions:
In large bowl, combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the garlic.
Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.
Posted by: Sallie & Julia
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