Cheese Fondue
The classic Swiss way of enjoying cheeses hot. While the classic recipe calls for the Swiss cheeses Emmenthal and Gruyere, try mixing it up with some Canadian cheeses to have an authentic Canadian cheese experience this winter!
-- From Chef Steve Bonin
ingredients
For the Fondue:
300g Frere Jacques, shredded
300g Hercule du Charlevoix, shredded
300g Raclette Champetre, shredded
2 teaspoons cornstarch
1 clove garlic, crushed
1 ½ to 2 cups of dry white wine
1/8 teaspoon salt
Freshly ground black pepper, to taste
1 to 2 tablespoon kirsch (cherry brandy), to taste (optional)
For the Dippers:
Crusty French loaf, cut ¾ - inch cubes (wrap half the cubes in paper thin shreds of prosciutto).
Herb croutons
Soft bread sticks, broken in pieces
Roasted potatoes with fresh herbs or small, boiled new potatoes, in their jackets
Lightly steamed broccoli and cauliflower florets
Bite-size cubes of cooked, smoked sausage
Large poached shrimp
Blanched asparagus, cut into 2-inch lengths, wrapped in prosciutto strips
Bite-size cubes of honey-baked ham
directions
Combine the cheeses with the cornstarch in a large bowl; set aside. Gather remaining ingredients.
Rub the inside of a medium, heavy saucepan with the garlic; drop it into the pan. Add 1 ½ cups of wine . Heat over medium heat until the wine simmers; discard garlic if desired.
Add the blended cheese in handfuls. Stir gently after each addition until the cheese melts and becomes smooth. Stir in the salt and pepper. Stir until the fondue bubbles gently around the edge of the pot, 1-2 minutes; do not boil.
If fondue seems too thick, warm the remaining wine and gently whisk in. Stir in the kirsch.
Pour into a warm cheese fondue pot. Place over a lighted burner adjusted to keep the fondue barely bubbling. Serve with several of the foods for dipping.
Photo from cotarr on Flickr.
review this recipe
Read Reviews
not yet reviewed!
