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Cheesy Fondue Recipe

   
 

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     Cheesy Fondue

Category   Sauces
Sub Category   None

Ingredients
1 clove garlic, halved horizontally
1 1/2 cups dry, white wine
1/4 cup kirsch, optional (fruit brandy)
1/2 pound Emmental cheese; grated, about 2 cups
1/2 pound Gruyere cheese; grated, about 2 cups
2 teaspoons cornstarch
Crusty bread, dipping
 

Instructions
Rub the inside of a large fondue pot with the cut sides of garlic clove. Discard garlic. This adds extra depth of flavor to the sauce. Add wine to the pot and bring to a simmer over medium low heat. In a cup, dissolve the cornstarch in the kirsch. The cornstarch helps with emulsion. Set aside. Add cheeses to the wine and stir continuously in a zig zag motion. This prevents the cheese from balling up in the middle. Pour in the kirsch and cornstarch and stir until smooth 10-12 minutes. Make sure the cheese doesn't boil or burn. Flame should be high enough that sauce continues to bubble lightly, but not enough that the cheese burns. Using bread with a hearty crust, cup up 1 inch pieces so that every piece has some crust. Dip in cheese and enjoy.


Originally Submitted
7/21/2016





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