Chardonnay cheese fondue
50
PREP TIME
10 min
TOTAL TIME
15 min
Makes
8 Servings
Photo by Ryan Szulc
Ingredients
- 300 g grated gruyère
- 2 tbsp cornstarch
- 1 cup chardonnay
- 1 garlic clove , peeled
- 2 tbsp kirsch
- 1/8 tsp nutmeg
- baguette , cut into cubes
- blanched broccoli florets
- kale
- apples , cut into cubes
- pears , cut into cubes
Instructions
- 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.
Prep Tip:
Adding cornstarch keeps the cheese and wine from separating.
Cooking Tip:
Rescue a curdled fondue over low heat with a squeeze of lemon juice and constant stirring in a figure-8 motion.
Serving Tip:
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.
Nutrition (per serving)
- Calories
- 170,
- Protein
- 11 g,
- Carbohydrates
- 2 g,
- Fat
- 12 g,
- Sodium
- 121 mg.
FILED UNDER: French sauces stovetop Valentine’s Day
