Nouveau Cheese Fondue
From elgourmand2 7 years ago
- 1 Hr. to make
- Serves 4-6
I must admit that, being an old geezer, I prefer a traditional Swiss type cheese fondue. However, this type is fun, my family loves it and it’s very tasty. We usually stick with fruit and veggies in the fondue and have any sausage or meat on the side, to avoid strongly flavoring the cheese. Read more The wine is not just for flavoring. The natural acid in the wine stabilize the fondue and keep it from curdling or separating (most of the alcohol will cook off anyway). Don’t skip it. I’ve put a list of dippers, that I’ve collected from here and there at the end. See less
Ingredients
- • 1/2 lb. (470 g.) imported Swiss cheese, shredded. shopping list
- • 1/2 lb. (470 g.) Gruyere cheese, shredded. shopping list
- • 2 Tbs. cornstarch. shopping list
- • 1 garlic clove, peeled. shopping list
- • 1 cup dry white wine. shopping list
- • 1 Tbs. lemon juice. shopping list
- • 1 Tbs. cherry brandy, such as kirsch. shopping list
- • 1/2 tsp. dry mustard. shopping list
- • Pinch nutmeg. Optional. shopping list
- • Assorted dippers. shopping list
How to make it
- 1. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- 2. Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
- 3. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- 4. Now, set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays hot and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.
- 5. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads.
- Some suggestions for dippers: apples, pears, strawberries, kiwi fruit, blanched, or raw, vegetables such as broccoli, cauliflower, carrots, asparagus, mushrooms, squash, etc. If it can be eaten raw or blanched you can fondue it. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! Don’t forget to rub the sides of the pot a bit to keep the cheese from sticking.
- We usually have a bit of ham or sausage with this but cook it and serve it on the side. A strong sausage can really alter the cheese flavor.
People Who Like This Dish 2
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