Kullervo
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- May 15, 2014
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This is technically vegetarian....
Cheese Fondue
Ingredients
1 cup Sauvignon Blanc
1 tablespoon butter
1 tablespoon cornstarch
1 tablespoon kirsch (cherry brandy)
7 ounces Gruyere cheese, grated
7 ounces sharp Cheddar cheese, grated
7 ounces Emmentaler cheese, grated
Directions
Grate the cheeses in a bowl, and fold in the cornstarch.
Melt the butter in a saucepan, spreading so it covers the entire pan. Then add the wine and bring the mixture to a boil.
Gradually add the grated cheeses to the wine-butter mixture, stirring constantly. Once all of the cheese has been added, start reducing the heat to low. After five more minutes, add the kirsch.
The fondue should be ready for serving soon after this - transfer to the fondue pot and keep it over a low flame.
Serve with a day-old sourdough or ciabatta cut into cubes (meat-eaters can add sausages, cold hams and beef to this), and remember to give everyone a shot of kirsch to have with their fondue!
Cheese Fondue
Ingredients
1 cup Sauvignon Blanc
1 tablespoon butter
1 tablespoon cornstarch
1 tablespoon kirsch (cherry brandy)
7 ounces Gruyere cheese, grated
7 ounces sharp Cheddar cheese, grated
7 ounces Emmentaler cheese, grated
Directions
Grate the cheeses in a bowl, and fold in the cornstarch.
Melt the butter in a saucepan, spreading so it covers the entire pan. Then add the wine and bring the mixture to a boil.
Gradually add the grated cheeses to the wine-butter mixture, stirring constantly. Once all of the cheese has been added, start reducing the heat to low. After five more minutes, add the kirsch.
The fondue should be ready for serving soon after this - transfer to the fondue pot and keep it over a low flame.
Serve with a day-old sourdough or ciabatta cut into cubes (meat-eaters can add sausages, cold hams and beef to this), and remember to give everyone a shot of kirsch to have with their fondue!