Cheese Fondue

Name: Cheese Fondue
Ingredients: 1 garlic clove; 2 cups dry fruity white wine such as Riesling; 1 lb. Gruy&#232;re or Emmentaler cheese, shredded; 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese; 3 Tbs. all-purpose flour; 2 Tbs. kirsch (optional); Kosher salt and freshly ground pepper, to taste; 1 baguette, cut into bite-size chunks

If you don’t have a fondue pot, serve the fondue in the pot you made it in. In addition to the bread, serve sliced apples, blanched broccoli or cauliflower florets, and chunks of good-quality ham. The alcohol burns off as the fondue simmers, so kids can eat it without worry.

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Ingredients:

1 garlic clove
2 cups dry fruity white wine such as Riesling
1 lb. Gruyère or Emmentaler cheese, shredded
1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese
3 Tbs. all-purpose flour
2 Tbs. kirsch (optional)
Kosher salt and freshly ground pepper, to taste
1 baguette, cut into bite-size chunks

Directions:

Rub the bottom and sides of a large heavy-bottomed saucepan with the garlic, then discard the clove. Pour in the wine, bring to a boil over high heat, reduce the heat to medium and simmer for 5 minutes.

Meanwhile, in a bowl, toss together the cheeses and flour, mixing well. Add the cheeses, a small handful at a time, to the simmering wine, stirring with a wooden spoon after each addition until the cheese is incorporated and the mixture is smooth. Stir in the kirsch, raise the heat to medium-high and bring just to a boil.

Immediately remove the fondue from the heat and season with salt and pepper. Transfer to a fondue pot, if using, and place over a warmer at the table. Place the bread alongside and provide long-handled forks for dipping the bread into the hot cheese. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Cheese Fondue

Ingredients:

Directions:

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