Classic Swiss Fondue
If you need a reason to embrace the fact that it's cold, you might make a pot of this.
Servings: 8 People
Calories: 386kcal
Ingredients
For the Cheese Fondue
- 1 garlic clove
- 1 ½ cups dry white wine
- 1 tablespoon cornstarch
- 1 pound grated Gruyere
- ½ pound grated Emmenthal or Emmental cheese
- Freshly ground black pepper to taste
- 2 teaspoons kirsch optional
To Serve
- Cubes of firm day-old bread
- Lightly steamed asparagus, broccoli and cauliflower florets, or carrots
- Cherry tomatoes
- Strips of bell pepper
- Apple or pear slices
Instructions
- Rub a heavy pot, such as an enameled cast iron pot, all over the bottom in sides with the garlic clove. Add the white wine heat over medium heat until hot. Toss the grated cheese in a bowl with the cornstarch. Add the grated cheese to the pot very gradually, stirring all the while, until the cheese is melted and the mixture is very smooth, about 10 minutes. Season with pepper.
- Meanwhile, arrange the bread, and any other items you are using to dip, attractively on a serving platter.
- If you have a fondue pot, light the flame underneath the pot, and transfer the fondue to the fondue pot. Let everyone spear the food of their choice with fondue fork, or other small forks, and dip away.
Nutrition
Calories: 386kcal | Carbohydrates: 4g | Protein: 25g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 247mg | Potassium: 100mg | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 802mg | Iron: 1mg