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Swiss Gruyere Fondue

Source: Cooking.com
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings
This traditional fondue recipe is pungent, tangy, and perfect with a bright, off-dry riesling as a festive, holiday party hors d'oeuvre.
RECIPE INGREDIENTS
16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4  cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 to 3 tablespoons kirsch (clear cherry brandy)
Pinch of ground nutmeg
Assorted dippers (see list below)
Swiss Gruyere Fondue Recipe at Cooking.com
DIRECTIONS
Toss cheese with cornstarch in large bowl. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg. Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates.


DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cheesy Bites: Party Appetizers
 Sweet & Savory Fondue Pots
 Retro Holiday Party Recipes
Nutrition Facts per Serving
Yield:   6 servings
Calories: 344
Fat. Total: 24g
Protein: 23g
Carbohydrates, Total: 2g
Sodium: 256mg
% Cal. from Fat: 63%
Cholesterol: 83mg
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Cathy Reviewed: 12/09/2009
MmmMmm Good!
I have not cooked this recipe but it is almost identical to the one I use. I use 1/2 lb. gruyer and 1/2 emmentaller cheese. And I use a Chablis. Other than that, they are the same. This is the best cheese fodue ever!
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