winter-fondue

DIRECTIONS

NOTE: Making the fondue takes less than 10 minutes so be sure to arrange bread, grapes and vegetables on platter before making fondue, because once fondue is done, you should serve it immediately.
In fondue pot, or small heavy saucepan, heat white wine with garlic over high heat until boiling.

Combine lemon juice with cornstarch in small bowl and then stir into boiling wine. Cook for 1 minute while stirring. Reduce heat to medium and stir in cheese. Keep stirring until all cheese has melted. Fondue should look thick and shiny. Turn off heat and stir in seasonings as desired. Place over fondue warmer and serve.

Ingredients

1 1/2 cups dry white wine
1 garlic, fresh whole clove, cut in half
1 tablespoon lemon juice, fresh
4 teaspoon cornstarch
3 cups (8 oz. wt.) Emmenthaler cheese, grated
3 cups (8 oz. wt.) gruyere cheese, grated
To taste black pepper, ground
To taste salt
Pinch nutmeg, ground
French bread, cut into 1 1/2 cubes, each with a piece of crust, about 1/2 of a loaf
1 bunch California seedless grapes, red green or black
2-4 cups of assorted blanched seasonal vegetables, such as carrots, cauliflower, asparagus, broccoli, new potatoes

DIRECTIONS

NOTE: Making the fondue takes less than 10 minutes so be sure to arrange bread, grapes and vegetables on platter before making fondue, because once fondue is done, you should serve it immediately.
In fondue pot, or small heavy saucepan, heat white wine with garlic over high heat until boiling.

Combine lemon juice with cornstarch in small bowl and then stir into boiling wine. Cook for 1 minute while stirring. Reduce heat to medium and stir in cheese. Keep stirring until all cheese has melted. Fondue should look thick and shiny. Turn off heat and stir in seasonings as desired. Place over fondue warmer and serve.

Notes

This is a Vegetarian recipe

Serving Suggestions

Serves 4 for entree or 10-12 as appetizer.