Classic Cheese Fondue
Since All-Clad founder John Ulam first combined his deep knowledge of metallurgy and love for cooking in 1971, the company has spent the last half-century revolutionizing cookware. We’re celebrating their achievement by featuring iconic recipes from each decade since their inception. And no dish is more emblematic of the 1970s than a classic cheese fondue, which was served in the fondue pots that were one of the most popular wedding gifts of the decade.
Ingredients:
- 1 garlic clove, halved
- 2/3 cup (5 fl. oz./160 ml) dry white wine
- 1 tsp. fresh lemon juice
- 2 1/2 cups (10 oz./310 g) grated Emmentaler cheese
- 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
- 1 Tbs. cornstarch
- 3 Tbs. kirsch
- Pinch of freshly ground white pepper
- Pinch of freshly grated nutmeg
- Pinch of paprika
- 1 loaf French bread, about 1 lb. (500 g), cubed
Directions:
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.
In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
When ready to serve, transfer the mixture to a fondue pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.
Recommended Products:
-
$199.95
(13)
-
$199.95
(13)
-
Sugg. Price $1,540 Our Price $999.95
(45)
-
$99.95
(32)
-
$27.95
