Updated Feb 3, 2015Chatelaine
- TOSS cheese with cornstarch. Set aside. Combine wine with garlic in a medium saucepan and bring just to a simmer over medium-high. Reduce heat to medium-low. Gradually add cheese mixture to wine, whisking constantly in a figure-8 motion to keep cheese from clumping. Whisk until cheese is completely melted and smooth, 3 to 5 min. Stir in kirsch and nutmeg. Pour into a fondue pot set over a low flame and place in a serving stand, or spoon mixture into warm ramekins for individual servings. Serve with baguette cubes, broccoli, kale, apples and pears.
NutritionCalories 170, Protein 11 g, Carbohydrates 2 g, Fat 12 g, Sodium 121 mg.
Adding cornstarch keeps the cheese and wine from separating.
Rescue a curdled fondue over low heat with a squeeze of lemon juice and constant stirring in a figure-8 motion.
When the fondue is almost gone, let the coating at the bottom turn into a crust, then break it into pieces and share with guests. The Swiss consider it a treasured treat.