This traditional fondue recipe is pungent, tangy, and perfect with a bright, off-dry riesling as a festive, holiday party hors d'oeuvre.
- 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)
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
344 calories; 24g total fat; 83mg cholesterol; 256mg sodium; 2g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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